Pan-Seared Steak with Parsley Butter

Name: Pan-Seared Steak with Parsley Butter plus Roasted Potatoes, Zesty Broccoli & Pistachios
Total time: 35 min
Yield: 2
Cuisine: European
Ingredients: 12 ounce Potatoes; 12 ounce Carrots; ¼ ounce Parsley; 1 unit Orange; ½ ounce Pistachios; 10 ounce Ranch Steak; Salt; Pepper; 1 tablespoon Cooking Oil; 2 tablespoon Butter; 1 teaspoon Dried Thyme; 8 ounce Broccoli; 1 ounce Dried Cherries

plus Roasted Potatoes, Zesty Broccoli & Pistachios

Recipe Development TeamPublished on January 17, 2024

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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.

Tags:

Protein Smart

•Calorie Smart

•Seasonal

Allergens:

Tree Nuts

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time15 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Potatoes

12 ounce

Carrots

¼ ounce

Parsley

1 unit

Orange

½ ounce

Pistachios

(Contains: Tree Nuts)

10 ounce

Ranch Steak

1 teaspoon

Dried Thyme

8 ounce

Broccoli

1 ounce

Dried Cherries

Not included in your delivery

Salt

Pepper

1 tablespoon

Cooking Oil

2 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories640 kcal

Fat31 g

Saturated Fat12 g

Carbohydrate59 g

Sugar21 g

Dietary Fiber7 g

Protein34 g

Cholesterol100 mg

Sodium550 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Peeler

•Baking Sheet

•Large Bowl

•Paper Towel

•Large Pan

Instructions

• 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°.