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Steaks & Tomatillo Sour Cream
with Zucchini, Peppers & Roasted Potatoes
45 minWellness at Blue Apron
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4 Servings
- Est. 610 Cals/serving
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This steakhouse-style recipe gets a bold lift in two ways: an irresistibly creamy tomatillo-poblano sauce that tops the steaks and the smoky spice blend (which stars two kinds of paprika) we’re using to coat the roasted potatoes served underneath. It’s all complete with the trio of sautéed veggies that’s folded into the smoky potatoes.
Get Cooking
fresh
ingredients
Title
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4 Steaks
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1¼ lbs Golden Potatoes
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2 Zucchini
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1 Red Onion
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4 oz Sweet Peppers
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2 Scallions
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2 cloves Garlic
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½ cup Sour Cream
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⅓ cup Tomatillo-Poblano Sauce
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1 Tbsp Red Wine Vinegar
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1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
step-by-step
instructions
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Halve, peel, and medium dice the onion. Medium dice the zucchini. Combine the diced onion and diced zucchini in a bowl. Cut off and discard the stems of the peppers; remove the cores, then large dice. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the diced peppers, chopped garlic, and sliced white bottoms of the scallions. In a separate bowl, whisk together the sour cream and tomatillo-poblano sauce. Taste, then season with salt and pepper if desired.
2
Roast the potatoes:
Line a sheet pan with foil. Place the diced potatoes on the foil. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat; arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Carefully transfer to a large bowl. Cover with foil to keep warm.
3
Cook the steaks:
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan, heat 1 tablespoon 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.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and cover with foil to keep warm. Let rest at least 5 minutes.
* An instant-read thermometer should register 145°F.
4
Cook the vegetables:
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared pepper mixture and vinegar; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 4 to 6 minutes, or until the vegetables are browned and softened. Turn off the heat.
5
Finish & serve your dish:
To the bowl of roasted potatoes, add the cooked vegetables and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the finished vegetables topped with the sliced steaks and tomatillo sour cream. Garnish with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Halve, peel, and medium dice the onion. Medium dice the zucchini. Combine the diced onion and diced zucchini in a bowl. Cut off and discard the stems of the peppers; remove the cores, then large dice. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the diced peppers, chopped garlic, and sliced white bottoms of the scallions. In a separate bowl, whisk together the sour cream and tomatillo-poblano sauce. Taste, then season with salt and pepper if desired.
2
Roast the potatoes:
Line a sheet pan with foil. Place the diced potatoes on the foil. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat; arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Carefully transfer to a large bowl. Cover with foil to keep warm.
3
Cook the steaks:
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan, heat 1 tablespoon 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.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and cover with foil to keep warm. Let rest at least 5 minutes.
* An instant-read thermometer should register 145°F.
4
Cook the vegetables:
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared pepper mixture and vinegar; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 4 to 6 minutes, or until the vegetables are browned and softened. Turn off the heat.
5
Finish & serve your dish:
To the bowl of roasted potatoes, add the cooked vegetables and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the finished vegetables topped with the sliced steaks and tomatillo sour cream. Garnish with the sliced green tops of the scallions. Enjoy!
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