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Seared Steaks & Garlic Kale
- Identifier
- https://kidehen3.solid.openlinksw.com:8444/public/CoolStuff/blue-apron-recipe-example.html
- Modified
- Derived From
- https://www.blueapron.com/recipes/seared-steaks-garlic-kale-with-cheesy-roasted-potatoes
- Derived On
with Cheesy Roasted Potatoes
- Time45 min
- Servings2
- Nutrition590 caloriesDownload
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
For this steakhouse-inspired meal, you’ll combine softened butter with Calabrian chile paste—known for its tangy, complex heat—then dollop it atop delicious warm steaks. It’s all complete with our traditional sides of hearty sautéed kale and roasted potatoes finished with a layer of nutty Grana Padano cheese.
BLUE APRON WINE PAIRING
Leaf and Vine Zinfandel/Petite Sirah, 2017
Spicy steak dish? Pour a bold, spicy red. Pairing like with like is always a one-way street to happiness.
Château Grand Jean Bordeaux Supérieur Bordeaux Red Wine, 2015
Spicy steak dish? Pour a bold, spicy red. Pairing like with like is always a one-way street to happiness.
Title
- 2 Steaks
- 2 cloves Garlic
- 1 Lemon
- 1 bunch Kale
- 1½ tsps Calabrian Chile Paste
- 2 Tbsps Butter
- 0.7 oz Grana Padano Cheese
- ¾ lb Golden Or Red Potatoes
Slotted Spatula
Master your flipping skills with this commercial-grade slotted turner. This spatula is designed for delicate fish, but we use this versatile tool for anything that requires a deft hand for tricky flipping, such as over-easy eggs, paper-thin crepes or even a burger. With its low-angled beveled edge and flexible blade, this turner slips easily between the pan and your dinner, ensuring even the most delicate meal remains in picture-perfect condition.
Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into ½-inch pieces. Grate the cheese on the small side of a box grater. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Quarter and deseed the lemon.
Line a sheet pan with foil. Place the potato pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Carefully top with the grated cheese. Return to the oven and roast 3 to 5 minutes, or until the cheese is melted. Remove from the oven.
While the potatoes roast, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and 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.
While the steaks cook, in a bowl, combine the softened butter and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Using a fork, mash to thoroughly combine.
While the steaks rest, add the chopped garlic to the pan of reserved fond. Season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until softened. Add the chopped kale; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Stir in the juice of 2 lemon wedges. 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 with the cheesy potatoes and cooked kale. Top the steaks with the chile butter. Serve with the remaining lemon wedges on the side. Enjoy!
Tips from Home Chefs
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