Steaks & Tomato Chutney Pan Sauce with Mashed Potatoes & Cilantro-Dressed Vegetables

Steaks & Tomato Chutney Pan Sauce

with Mashed Potatoes & Cilantro-Dressed Vegetables

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 660 Cals/serving
  • View All
    Nutrition Label
    Download

Rich flavors abound in this dish thanks to a savory-sweet tomato chutney pan sauce (cooked in the fond from the pan) that we’re using to top simply seared steaks.
CLICK FOR RECIPE CARD

Get Cooking
fresh
ingredients
Steaks & Tomato Chutney Pan Sauce with Mashed Potatoes & Cilantro-Dressed Vegetables
Title
  • 4 Steaks
  • 1¼ lbs Golden Potatoes
  • 2 cloves Garlic
  • ¾ lb Carrots
  • ¼ cup Cilantro Sauce
  • 4 Tbsps Butter
  • 2 Tbsps Savory Tomato Chutney
  • 1 bunch Collard Greens
  • ¼ cup Labneh Cheese
  • 2 tsps Honey
time-saving
tips & techniques
Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Remove the honey from the refrigerator to bring to room temperature. 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. Medium dice the potatoes. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Separate the collard green leaves from the stems; discard the stems and roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the tomato chutney, honey (kneading the packet before opening), and 1/4 cup of warm water.

Cook & mash the potatoes
2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the labneh; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Cook & dress the vegetables
3 Cook & dress the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the carrot pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped collard greens; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the water has mostly cooked off. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened.Transfer to a bowl. Add the cilantro sauce and stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Cook the steaks
4 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same 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, 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.

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

Finish the sauce & serve your dish
5 Finish the sauce & serve your dish

While the steaks rest, to the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined. Turn off the heat. Add the butter; stir until melted and combined. 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 sliced steaks topped with the finished sauce. Serve the mashed potatoes and dressed vegetables on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Remove the honey from the refrigerator to bring to room temperature. 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. Medium dice the potatoes. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. Separate the collard green leaves from the stems; discard the stems and roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the tomato chutney, honey (kneading the packet before opening), and 1/4 cup of warm water.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the labneh; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Cook & mash the potatoes
Cook & dress the vegetables
3 Cook & dress the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the carrot pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped collard greens; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the water has mostly cooked off. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened.Transfer to a bowl. Add the cilantro sauce and stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same 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, 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.

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

Cook the steaks
Finish the sauce & serve your dish
5 Finish the sauce & serve your dish

While the steaks rest, to the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined. Turn off the heat. Add the butter; stir until melted and combined. 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 sliced steaks topped with the finished sauce. Serve the mashed potatoes and dressed vegetables on the side. Enjoy!