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Seared Steak

Seared Steakwith 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
2 servings
Prep & cook time
-
Cooking skill
easy
Calories
740 per serving
By Chef Suzanne

By Chef Suzanne

Calories740
Protein37g
Total Carb41g
Total Fat45g
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
    leeks
  • chives
    chives
  • red potatoes
    red potatoes
  • grated Parmesan cheese
    grated Parmesan cheese
  • unsalted butter
    unsalted butter
  • white wine
    white wine
  • steaks
    steaks
  • Champagne vinegar
    Champagne vinegar
  • Dijon mustard
    Dijon mustard

What You'll Need

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