Past Recipes
Seared Steak

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

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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
Prep & cook time
Cooking Skill
  • 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

Cooking Steps

  1. Cook quinoa

    Cook quinoa

    Preheat oven to 450°F. In a small pot, combine quinoa, 1 cup water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered, until Step 5.

  2. Toast almonds and make garlic butter

    Toast almonds and make garlic butter

    While quinoa cooks, place a medium pan over medium heat, then add almonds. Toast, stirring frequently, until golden, 3-4 minutes, then transfer to a plate and set aside until Step 5. Mince garlic. Return pan from almonds to medium heat with butter and garlic. Cook, stirring, until garlic is golden and fragrant, 3-5 minutes. Transfer garlic butter to a small bowl and set aside, reserving pan for Step 4.

  3. Roast root vegetables

    Roast root vegetables

    Rinse all produce. Cut carrots, parsnips, and turnips crosswise on a diagonal into ¼-inch slices, discarding ends. Transfer to a baking sheet and toss with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until golden and tender, about 15 minutes.

  4. Sear steaks

    Sear steaks

    While vegetables roast, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Wipe pan from garlic butter clean, then add ½ tablespoon olive oil and place over medium-high heat. When oil is shimmering, add steaks. Sear until browned and medium rare, 4-5 minutes per side. Transfer steaks to a plate and set aside to rest for about 5 minutes.

  5. Make lemon-butter dressing

    Make lemon-butter dressing

    While steaks sear, halve lemon. In a large bowl, whisk together juice of ½ lemon and half of garlic butter. Season with ¼ teaspoon salt and pepper as desired. Add quinoa to bowl with lemon-butter dressing and toss to coat. Pat arugula dry with paper towel and add to bowl with quinoa, along with toasted almonds. Gently stir to combine. Use remaining lemon to brighten a glass of water.

  6. Plate seared steak

    Plate seared steak

    Once steaks have rested, find the direction of the grain (muscle fibers) and slice across it, rather than parallel, as thinly as possible—this ensures tenderness. Transfer roasted root vegetables to serving plates, then top with steak, spooning over remaining garlic butter. Serve with quinoa salad. Garnish salad with shaved Parmesan. Dig in!

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