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Seared Steak

Seared Steak with Potato Salad and Roasted Zucchini

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Recipe Details


When the sunlight streams through our Test Kitchen windows just right, we can’t help but daydream about our favorite cookout foods. This repeat favorite brings the picnic straight to your kitchen table by elevating a warm weather classic: steak with potato salad. Tender, roasted red potatoes are tossed in a creamy mustard vinaigrette with fresh herbs, capers, and cornichons. Charred seasonal zucchini and red onion add even more veggie oomph to this summer stunner.


  • < 600 Calories
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 570
  • Protein 36g
  • Total Carb 38g
  • Total Fat 30g

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

Ingredients & Equipment

What we send

  • red-skinned potatoes
    12 ounces
    red-skinned potatoes
  • zucchini
    8 ounces
  • cornichons
  • capers
    1 tablespoon
  • scallions
  • red onion
    red onion
  • mayonnaise
    3 packets
  • Dijon mustard
    2 packets
    Dijon mustard
  • whole-grain mustard
    1/2 tablespoon
    whole-grain mustard
  • apple cider vinegar
    1/2 tablespoon
    apple cider vinegar
  • steaks
  • dill
    1/8 ounce
  • parsley
    1/8 ounce

What You’ll Need

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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Cut potatoes into 1-inch pieces. Cut zucchini crosswise into ½-inch slices, discarding ends. Roughly chop dill and parsley leaves, discarding stems. Finely chop cornichons and capers. Trim and discard scallion roots and thinly slice. Peel onion, halve, and thinly slice.

  2. Prepare vegetables

    Prepare vegetables

    On 1 half of a baking sheet, toss potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired and arrange in a single layer. On other half of baking sheet, toss zucchini and onion with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired and arrange in a single layer.

  3. Roast vegetables

    Roast vegetables

    Transfer baking sheet to oven and roast until potatoes are tender, and zucchini and onion are browned, 16-18 minutes. 

  4. Make mustard dressing

    Make mustard dressing

    While vegetables roast, in a large bowl, whisk together mayonnaise, Dijon mustard, whole-grain mustard, apple cider vinegar, cornichons, capers, scallions, and half of herbs to combine. Season with ¼ teaspoon salt and pepper as desired.

  5. Sear steaks

    Sear steaks

    Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest.

  6. Plate seared steak

    Plate seared steak

    Once roasted, add potatoes to bowl with mustard dressing and toss to coat. Cut rested steaks against the grain into ¼-inch slices. Divide seared steak, potato salad, and roasted zucchini and onion between serving plates. Garnish everything with remaining herbs. Dig in!

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