Seared Steaks with Sweet Potato Fries & Salad

Seared Steaks

with Sweet Potato Fries & Salad

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In this dish, rich steaks are lightly basted with a vibrant pan sauce of capers and ghee. Roasted sweet potatoes and a simple side salad balance out this classic meal.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Seared Steaks with Sweet Potato Fries & Salad
Title
  • 2 Steaks
  • 1 lb Sweet Potatoes
  • 1 head Butter Lettuce
  • 2 Tbsps Ghee
  • 1 Tbsp Capers
  • 1 Tbsp Apple Cider Vinegar
  • ½ lb Cocktail Tomatoes
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the sweet potatoes roast, finely chop the capers. Cut off and discard the root end of the lettuce; separate the leaves. Quarter the tomatoes. Place in a bowl and top with the vinegar; season with salt and pepper. Stir to coat.

Start the steaks:
3 Start the steaks:

While the sweet potatoes continue to roast, pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally, 6 to 8 minutes, or until lightly browned.

Make the pan sauce & finish the steaks:
4 Make the pan sauce & finish the steaks:

Add the ghee and chopped capers to the pan. Cook, frequently spooning the sauce over the steaks, 2 to 3 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Turn off the heat. Transfer the steaks to a cutting board and let rest at least 5 minutes. Transfer the pan sauce to a bowl.

Make the salad & serve your dish:
5 Make the salad & serve your dish:

While the steaks rest, in a large bowl, combine the lettuce and seasoned tomatoes. Drizzle with olive oil and season with salt and pepper; toss to coat. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted sweet potatoes and salad on the side. Top the steaks with the pan sauce. Enjoy! 

Tips from Home Chefs

Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

While the sweet potatoes roast, finely chop the capers. Cut off and discard the root end of the lettuce; separate the leaves. Quarter the tomatoes. Place in a bowl and top with the vinegar; season with salt and pepper. Stir to coat.

Prepare the remaining ingredients:
Start the steaks:
3 Start the steaks:

While the sweet potatoes continue to roast, pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally, 6 to 8 minutes, or until lightly browned.

4 Make the pan sauce & finish the steaks:

Add the ghee and chopped capers to the pan. Cook, frequently spooning the sauce over the steaks, 2 to 3 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Turn off the heat. Transfer the steaks to a cutting board and let rest at least 5 minutes. Transfer the pan sauce to a bowl.

Make the pan sauce & finish the steaks:
Make the salad & serve your dish:
5 Make the salad & serve your dish:

While the steaks rest, in a large bowl, combine the lettuce and seasoned tomatoes. Drizzle with olive oil and season with salt and pepper; toss to coat. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted sweet potatoes and salad on the side. Top the steaks with the pan sauce. Enjoy! 

Browse Steps
1 of 5