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Strip Steaks & Garlic Butter

with Oven Fries & Tomato-Green Bean Salad

30-Minute Meal
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

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step-by-step
instructions
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

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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!

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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!