Steaks & Tomatillo Sour Cream with Zucchini, Peppers & Roasted Potatoes

Steaks & Tomatillo Sour Cream

with Zucchini, Peppers & Roasted Potatoes

45 MIN
4 Servings
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  • with Bistro Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks
  • with Extra Bistro Steaks
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  • with Bistro Steaks
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  • with Bistro Steaks

    From the Test Kitchen

    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 underneath.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      580 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Steaks & Tomatillo Sour Cream with Zucchini, Peppers & Roasted Potatoes
    Title
    • 4 Steaks
    • 1¼ lbs Golden Or Red Potatoes
    • 2 Zucchini
    • 4 oz Sweet Peppers
    • 2 Scallions
    • 2 cloves Garlic
    • ½ cup Sour Cream
    • ⅓ cup Tomatillo-Poblano Sauce
    • 1 Tbsp Sherry Vinegar
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    • 1 Shallot
    Prepare the ingredients
    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. Medium dice the zucchini.  Cut off and discard the stems of the peppers; remove the cores, then large dice. Peel and finely chop the shallot. 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 shallot, 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. 

    Roast the potatoes
    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. 

    Cook the steaks
    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 let rest at least 5 minutes. Cover with foil to keep warm.

    *An instant-read thermometer should register 145°F.

    Cook the vegetables
    4 Cook the vegetables

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced 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. 

    Finish & serve your dish
    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!

    Tips from Home Chefs

    Prepare the ingredients
    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. Medium dice the zucchini.  Cut off and discard the stems of the peppers; remove the cores, then large dice. Peel and finely chop the shallot. 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 shallot, 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. 

    Roast the potatoes
    Cook the steaks
    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 let rest at least 5 minutes. Cover with foil to keep warm.

    *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 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. 

    Cook the vegetables
    Finish & serve your dish
    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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