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Seared Steak

Seared Steak with Melted Leeks, Parmesan Potatoes, and Chive Vinaigrette

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On the menu Mar 19 — Mar 25

In our experience, when cooking for others, we know you pretty much can’t go wrong with a perfectly seared steak and roasted vegetables. Chef Suzanne has turned this meat and potatoes dinner into an elegant, springy meal with a Plated favorite side dish: melted leeks. Leeks are slowly braised in butter and white wine until they practically “melt,” aka turn incredibly soft and aromatic. Tangy-sweet chive vinaigrette puts the final French flourish on this restaurant-worthy dish.
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 740
  • Protein 37g
  • Total Carb 41g
  • Total Fat 45g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • leeks
    • 2
    • leeks
  • chives
    • 1/8 ounce
    • chives
  • red-skinned potatoes
    • 12 ounces
    • red-skinned potatoes
  • grated Parmesan cheese
    • 2 tablespoons
    • grated Parmesan cheese
  • unsalted butter
    • 3 packets
    • unsalted butter
  • white wine
    • 1/4 cup
    • white wine
  • steaks
    • 2
    • steaks
  • Champagne vinegar
    • 1 1/2 tablespoon
    • Champagne vinegar
  • Dijon mustard
    • 1 packet
    • Dijon mustard

What You’ll Need

  • olive oil
  • water
  • kosher salt
  • black pepper
  • baking sheet
  • 2 10" medium pans, 1 with lid