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Remove the garlic-herb butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Cut the mushrooms into bite-sized pieces. Halve, peel, and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Thinly slice the chives. In a bowl, whisk together the soy glaze, vinegar, sugar, ketchup, and 2 tablespoons of water. Season with salt and pepper.
Line a sheet pan with foil. Transfer the potato rounds to the foil. Drizzle with olive oil and season with salt and pepper. Turn to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a bowl; add the softened garlic-herb butter. Carefully stir to coat. Taste, then season with salt and pepper if desired.
Meanwhile, in a large pan (cast iron, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced shallot and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 6 to 8 minutes per side for medium-rare (125°F), 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; let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished potatoes and cooked vegetables. Top the steaks with the blueberry pan sauce. Garnish the potatoes with the sliced chives. Garnish the vegetables with the crispy onions. Enjoy!
Remove the garlic-herb butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Cut the mushrooms into bite-sized pieces. Halve, peel, and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Thinly slice the chives. In a bowl, whisk together the soy glaze, vinegar, sugar, ketchup, and 2 tablespoons of water. Season with salt and pepper.
Line a sheet pan with foil. Transfer the potato rounds to the foil. Drizzle with olive oil and season with salt and pepper. Turn to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a bowl; add the softened garlic-herb butter. Carefully stir to coat. Taste, then season with salt and pepper if desired.
Meanwhile, in a large pan (cast iron, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced shallot and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
Pat the steaks dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 6 to 8 minutes per side for medium-rare (125°F), 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; let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished potatoes and cooked vegetables. Top the steaks with the blueberry pan sauce. Garnish the potatoes with the sliced chives. Garnish the vegetables with the crispy onions. Enjoy!
Tips from Home Chefs