Spiced Steaks & Honey Butter

with Mashed Sweet Potatoes & Lemon-Dressed Broccoli

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 730 calories Group 22 Created with Sketch.
    Nutrition Label
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Originally from Egypt, dukkah is a blend of herbs and spices whose warming flavor and crunchy texture creates an immensely flavorful crust on our seared steaks—the perfect complement to a rich, sweet mix of butter and honey dolloped on top.

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ingredients
Spiced Steaks  & Honey Butter with Mashed Sweet Potatoes  & Lemon-Dressed Broccoli
Title
  • 2 Steaks
  • 1 lb Sweet Potatoes
  • ½ lb Broccoli
  • 2 Tbsps Butter
  • 1 Tbsp Honey
  • 1 tsp Preserved Lemon Purée
  • 1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)
tried-and-true
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Remove the butter from the refrigerator to soften. Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Medium dice the sweet potatoes

Roast & dress the broccoli:
2 Roast & dress the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Transfer to a medium bowl; add the lemon purée and toss to coat. Taste, then season with salt and pepper if desired. 

Cook & mash the sweet potatoes:
3 Cook & mash the sweet potatoes:

Meanwhile, add the diced sweet potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Season with salt and pepper; add 1 tablespoon of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. 

Cook the steaks:
4 Cook the steaks:

Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and up to half the dukkah (you will have extra). In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes. 

Make the honey butter & serve your dish:
5 Make the honey butter & serve your dish:

While the steaks rest, in a bowl, combine the softened butter and honey (kneading the packet before opening). Using a fork, mash until smooth. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the dressed broccoli and mashed sweet potatoes. Top the steaks with the honey butter. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the butter from the refrigerator to soften. Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Medium dice the sweet potatoes

2 Roast & dress the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Transfer to a medium bowl; add the lemon purée and toss to coat. Taste, then season with salt and pepper if desired. 

Roast & dress the broccoli:
Cook & mash the sweet potatoes:
3 Cook & mash the sweet potatoes:

Meanwhile, add the diced sweet potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Season with salt and pepper; add 1 tablespoon of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. 

4 Cook the steaks:

Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and up to half the dukkah (you will have extra). In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes. 

Cook the steaks:
Make the honey butter & serve your dish:
5 Make the honey butter & serve your dish:

While the steaks rest, in a bowl, combine the softened butter and honey (kneading the packet before opening). Using a fork, mash until smooth. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the dressed broccoli and mashed sweet potatoes. Top the steaks with the honey butter. Enjoy!