Pan-Seared Steak with Parsley Butter
plus Roasted Potatoes, Zesty Asparagus & Pistachios
- Tree Nuts
- Milk
Enjoy premium steakhouse flavors without leaving the comfort of home sweet home. Thyme-seasoned ranch steaks are pan-seared to juicy perfection, then dolloped with a homemade parsley butter to melt tantalizingly over the top. Serve them with a side of crisp salt-and-pepper roasted potato wedges and a savory-sweet roasted carrot salad with tangy dried cherries, nutty pistachios, and a squeeze of fresh orange juice to brighten it all up. You’ll want the good steak knives for this one, is what we’re saying.
Ingredients
12 ounce
Potatoes
12 ounce
Carrot
6 ounce
Asparagus
½ ounce
Pistachios
(Contains: Tree Nuts)
10 ounce
Ranch Steak
1 teaspoon
Dried Thyme
1 ounce
Dried Cherries
1 unit
Orange
¼ ounce
Parsley
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Place 2 TBSP butter (4 TBSP for 4) in a small microwave-safe bowl; bring to room temperature. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.
Cut broccoli into bite-size pieces if necessary or trim and discard woody bottom ends from asparagus. (Save carrots for another use.)
• In a large bowl, toss carrots with a drizzle of oil, salt, and pepper; add to one side of a baking sheet. Toss potatoes on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. (For 4 servings, divide potatoes and carrots between two sheets; roast on top and middle racks, swapping positions halfway through.) • Roughly chop parsley. Halve orange. Roughly chop pistachios. Swap in broccoli for carrots; reserve in bowl. Roast potatoes (without broccoli) for 5 minutes, then remove sheet from oven. Carefully add broccoli to empty side of sheet; roast 15-20 minutes more.
Swap in asparagus for carrots; reserve in bowl. Roast potatoes (without asparagus) for 10 minutes, then remove sheet from oven. Carefully add asparagus to empty side of sheet; roast 10-12 minutes more.
• Pat steak* dry with paper towels. Season all over with half the thyme (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Transfer to a cutting board to rest. • Meanwhile, add parsley to bowl with softened butter; lightly season with salt and pepper. Mash with a fork until combined. TIP: If butter is not yet softened, microwave for 10 seconds before adding parsley.
• Thinly slice steak against the grain. • Squeeze juice from half the orange (whole orange for 4 servings) over roasted carrots on sheet and carefully toss to combine. • Divide steak, potatoes, and carrots between plates in separate sections. Top steak with parsley butter. • Garnish carrots with dried cherries and pistachios; drizzle with any remaining orange juice from sheet. Serve.
Toss broccoli or asparagus with orange juice as instructed.
Steak is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tender, juicy steak with flavorful parsley butter. The orange-infused carrots with cherries and pistachios delighted some.
- Ease of prep: Some found cooking times tricky; consider adjusting for thicker steaks or crispier potatoes.
- Suggestions: For best results, ensure steaks are similar thickness. Try sautéing the fruit and nut mix for extra flavor.
- Portions: A few found the steak portions small, especially for larger appetites or families with teens.
- Texture: While many enjoyed the tender steak, some found it chewy; cooking to preferred doneness is key.
Reviews from our home cooks
This steak and parsley butter combo was literally melt in your mouth good! The carrots and potatoes were also delicious and the zest of orange, nutty pistachios, and sweet yet tart taste of the cherries, was a beautiful and tasty addition to the meal! With each meal we would say, "This is my favorite", but I do think that this steak in particular might be my favorite for this week! All meals were outstanding!
This new meal immediately went to the top of our list! Steak was tender and juicy and with the butter added to it, just finished it off perfectly! The asparagus with pistachios was delicious as well. Easy meal and comes together quickly. Great new meal, please keep in on the menu!
We had asparagus instead of carrots. My boyfriend LOVED this, gave me 5 stars, and said it was the best meal he'd ever had. I'm not a huge fan of the pairing of butter and steak, and my steak was a little underdone to my taste because I'm inexperienced at cooking steak and pulled it off a bit too early. But I'll certainly be making this one again and again for my boyfriend, and hopefully I'll cook it up to 5 star par for myself next time, too!
Loved the steak & asparagus! I also got carrots with the raisins which were really good. The pistachios didn't really add much and the red potatoes were boring. Also think the cooking steak step should be earlier in directions, as veggies were cold by the time it was done and rested.
The steak with the fresh parsley butter was amazing. The steak was a great cut of meat. I sauteed the orange juice, pistachios, and cherries in the pan after cooking the steak. Amazing meal....
The steak was so tender! Loved the compound butter. Love the OJ on the carrots with pistachios and cherries.
The steak was flavorful. The asparagus was tough, however, and a substitute in the topping ingredients (dried cherries, pistachios) could have been made if the customer opts for asparagus instead of carrots.
Had the asparagus and it was tasty with the cherries and pistachios. The steak was chewy, but thin and tasty.
There wasn't anything we didn't like about this meal! Everything was delicious, especially the steak. We loved it!
Great just a little small in portions for teenage boys
