Pan-Seared Steak with Parsley Butter
plus Roasted Potatoes, Zesty Broccoli & Pistachios
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
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°.
