Seared Steak with Potato Salad and Roasted Zucchini
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Ingredients & Equipment
What we send
- 12 ouncesred-skinned potatoes
- 8 ounceszucchini
- 1 tablespooncapers
- 1red onion
- 3 packetsmayonnaise
- 2 packetsDijon mustard
- 1/2 tablespoonwhole-grain mustard
- 1/2 tablespoonapple cider vinegar
- 1/8 ouncedill
- 1/8 ounceparsley
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 10" medium pan
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.
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.
Transfer baking sheet to oven and roast until potatoes are tender, and zucchini and onion are browned, 16-18 minutes.
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.
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.
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!