Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Parisian Steak Frites
with Roasted Broccoli & Lemon Aioli
45 MIN
4 Servings
From the Test Kitchen
For six weeks, Blue Apron is teaming with Airbnb to bring you the best home cooking from around the world. This week, we’re traveling to Paris with a classic steak frites recipe from Monia and Nicolas, local chefs who host an Airbnb Experience in their home kitchen. A dollop of thyme-infused butter served over the steaks and a side of aioli (a traditional condiment perfect for dipping) add more French-inspired flair.
Get Plans-
NutritionPER SERVING
-
Calories610 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
4 Steaks
- 1 lb Broccoli
- 1 Lemon
- 1 clove Garlic
- 1 bunch Thyme
- 4 Tbsps Butter
-
1¼ lbs Multi-Colored Potatoes
- ¼ cup Mayonnaise
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the vegetables:
Place the butter in a bowl and set aside to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1/4-inch-thick sticks. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. Combine in a large bowl.
2
Roast the vegetables:
Add a drizzle of olive oil to the bowl of prepared vegetables; season with salt and pepper. Toss to coat. Evenly divide the seasoned vegetables between two sheet pans; arrange in an even layer. Roast 14 minutes. Reverse the placement of the sheet pans for even browning. Continue to roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Prepare the remaining ingredients:
While the vegetables roast, quarter and deseed the lemon. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves.
4
Cook the steaks:
Once the vegetables have roasted about 15 minutes, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and 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.
5
Make the aioli:
While the steaks cook, in a bowl, combine the mayonnaise, the juice of 1 lemon wedge, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.
6
Make the herb butter & serve your dish:
While the steaks rest, to the bowl of softened butter, add the chopped thyme and the juice of 1 lemon wedge. Season with salt and pepper. Stir to thoroughly combine. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted vegetables and aioli on the side. Top the steaks with the herb butter. Top the vegetables with the juice of the remaining lemon wedges. Enjoy!
1
Prepare the vegetables:
Place the butter in a bowl and set aside to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1/4-inch-thick sticks. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. Combine in a large bowl.
2
Roast the vegetables:
Add a drizzle of olive oil to the bowl of prepared vegetables; season with salt and pepper. Toss to coat. Evenly divide the seasoned vegetables between two sheet pans; arrange in an even layer. Roast 14 minutes. Reverse the placement of the sheet pans for even browning. Continue to roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Prepare the remaining ingredients:
While the vegetables roast, quarter and deseed the lemon. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves.
4
Cook the steaks:
Once the vegetables have roasted about 15 minutes, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and 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.
5
Make the aioli:
While the steaks cook, in a bowl, combine the mayonnaise, the juice of 1 lemon wedge, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.
6
Make the herb butter & serve your dish:
While the steaks rest, to the bowl of softened butter, add the chopped thyme and the juice of 1 lemon wedge. Season with salt and pepper. Stir to thoroughly combine. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted vegetables and aioli on the side. Top the steaks with the herb butter. Top the vegetables with the juice of the remaining lemon wedges. Enjoy!
Tips from Home Chefs