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Seared Steak

Seared Steak with Quinoa, Roasted Root Vegetables, and Garlic Butter

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On the menu Jan 14 — Jan 20

Homemade garlic butter? Yes, please. Chef Elana is teaching a simple technique for making it from scratch, and you’re going to want to file it away for all your future steak nights. Here, it’s drizzled over thin slices of seared steak for a touch of decadence, but it doesn’t stop there. The butter’s also blended into a lemony dressing for quinoa, toasted almonds, and peppery arugula. Roasted carrot, parsnip, and turnip provide a seasonal veggie element that you’ll want to dip in any garlic butter left on the plate.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 700
  • Protein 42g
  • Total Carb 61g
  • Total Fat 33g

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

Ingredients & Equipment

What we send

  • quinoa
    • 1/2 cup
    • quinoa
  • slivered almonds
    • 1 tablespoon
    • slivered almonds
  • garlic
    • 2 cloves
    • garlic
  • unsalted butter
    • 4 packets
    • unsalted butter
  • carrots
    • 4 ounces
    • carrots
  • parsnip
    • 4 ounces
    • parsnip
  • white turnips
    • 2
    • white turnips
  • steaks
    • 2
    • steaks
  • lemon
    • 1
    • lemon
  • baby arugula
    • 3 ounces
    • baby arugula
  • shaved Parmesan cheese
    • 1 ounce
    • shaved Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan
  • baking sheet