Past Recipes
Seared Steak

Seared Steak with Blue Cheese Butter and Spinach-Beet Salad

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Steak and blue cheese are a classic salad combo, so we’re elevating the two for a special meal. We combine the cheese with softened butter and dollop over seared steaks. They top a bed of spinach, sautéed beets, and toasted pecans. A tangy balsamic drizzle complements the earthy-sweet beets and slightly pungent blue cheese.

  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet
  • Quick Cook
Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

  • Calories 590
  • Protein 34g
  • Total Carb 18g
  • Total Fat 43g

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

Ingredients & Equipment

What we send

  • unsalted butter
    • 2 packets
    • unsalted butter
  • chopped pecans
    • 2 tablespoons
    • chopped pecans
  • baby spinach
    • 3 ounces
    • baby spinach
  • package steamed beets
    • 1
    • package steamed beets
  • crumbled blue cheese
    • 1 ounce
    • crumbled blue cheese
  • steaks
    • 2
    • steaks
  • balsamic glaze
    • 1 packet
    • balsamic glaze

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan

Cooking Steps

  1. Toast pecans

    Toast pecans

    Unwrap 1 packet butter, place in a small bowl, and set aside to soften at room temperature. Place pecans in a medium pan over medium heat. Toast, stirring frequently, until golden and fragrant, 3 minutes. Transfer to a separate small bowl and set aside. Wipe pan clean for Step 3.

  2. Prepare ingredients and make blue cheese butter

    Prepare ingredients and make blue cheese butter

    Rinse spinach and pat dry with paper towel. Pat beets dry with paper towel (a great task for your dinner date) and cut into ¼-inch rounds. To bowl with softened butter, add blue cheese and, using a fork, mash to combine—your dinner date can also do this part.

  3. Sear steaks

    Sear steaks

    Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Place pan from pecans over medium-high heat with ½ tablespoon olive oil. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Use any downtime to set the table or pour a glass of wine. Transfer steaks to a plate and set aside to rest. Wipe pan clean for the next step.

  4. Sauté beets

    Sauté beets

    Return pan from steaks to medium-high heat with remaining butter. When butter is foamy, add beets and sauté, stirring occasionally, until warmed through, 4-5 minutes (though already steamed, sautéing the beets adds flavorful browning and ensures tenderness). Remove pan from heat. Season beets with ¼ teaspoon salt and pepper as desired.

  5. Toss salad and slice steaks

    Toss salad and slice steaks

    While beets sauté, in a large bowl, whisk together 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Add spinach to bowl with dressing and toss to coat. Once rested, cut steaks against the grain into ¼-inch slices.

  6. Plate steak and spinach salad

    Plate steak and spinach salad

    Divide spinach salad between serving plates. Top with pecans, beets, and sliced steak. Dollop blue cheese butter over steak. Drizzle over balsamic glaze and dig in!

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