Strip Steaks & Garlic Butter with Oven Fries & Tomato-Green Bean Salad

Strip Steaks & Garlic Butter

with Oven Fries & Tomato-Green Bean Salad

30 MIN
4 Servings
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.

From the Test Kitchen

This steakhouse-style dinner is simple, comforting fare at its best. To give seared strip steaks an extra boost of flavor, we’re dolloping them with garlic butter—or softened butter combined with garlic paste. On the side, we’re serving thick-cut fries and a seasonal salad of tomatoes (yours may be yellow or red) and green beans—blanched and shocked, or boiled briefly, then plunged into ice water to set their bright color and crisp texture.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
Make the oven fries:
1 Make the oven fries:

Remove the butter from the refrigerator to soften. Preheat the oven to 475ºF. Heat a small pot of salted water to boiling on high. Wash and dry the potatoes. Cut lengthwise into ½-inch-thick sticks; place on a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the steaks:
2 Cook the steaks:

While the potatoes roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook 5 to 6 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest for at least 5 minutes.

Prepare the ingredients & make the garlic butter:
3 Prepare the ingredients & make the garlic butter:

While the steaks cook, wash and dry the remaining fresh produce. Cut off and discard the stem ends of the green beans. Halve the tomatoes; place in a bowl and season with salt and pepper. Thinly slice the chives. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the softened butter and as much of the garlic paste as you’d like; season with salt and pepper.

Blanch & shock the green beans:
4 Blanch & shock the green beans:

While the steaks rest, fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the green beans to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until bright green and slightly softened. Drain thoroughly and immediately transfer to the bowl of ice water; let stand until completely cool. Drain thoroughly and pat dry with paper towels.

Make the salad:
5 Make the salad:

In a medium bowl, combine the seasoned tomatoes, shocked green beans, vinegar, chives, and 1 tablespoon of olive oil. Stir to combine; season with salt and pepper to taste.

Finish & serve your dish:
6 Finish & serve your dish:

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Divide the sliced steaks, oven fries, and salad among 4 dishes. Top the steaks with the garlic butter. Enjoy!

Tips from Home Chefs

About Blue Apron

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
Make the oven fries:
1 Make the oven fries:

Remove the butter from the refrigerator to soften. Preheat the oven to 475ºF. Heat a small pot of salted water to boiling on high. Wash and dry the potatoes. Cut lengthwise into ½-inch-thick sticks; place on a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Cook the steaks:

While the potatoes roast, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks and cook 5 to 6 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest for at least 5 minutes.

Cook the steaks:
3 Prepare the ingredients & make the garlic butter:

While the steaks cook, wash and dry the remaining fresh produce. Cut off and discard the stem ends of the green beans. Halve the tomatoes; place in a bowl and season with salt and pepper. Thinly slice the chives. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the softened butter and as much of the garlic paste as you’d like; season with salt and pepper.

4 Blanch & shock the green beans:

While the steaks rest, fill a medium bowl with ice water; add a pinch of salt. Set aside. Add the green beans to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until bright green and slightly softened. Drain thoroughly and immediately transfer to the bowl of ice water; let stand until completely cool. Drain thoroughly and pat dry with paper towels.

Make the salad:
5 Make the salad:

In a medium bowl, combine the seasoned tomatoes, shocked green beans, vinegar, chives, and 1 tablespoon of olive oil. Stir to combine; season with salt and pepper to taste.

6 Finish & serve your dish:

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Divide the sliced steaks, oven fries, and salad among 4 dishes. Top the steaks with the garlic butter. Enjoy!