Past Recipes
Seared Steak

Seared Steak with Melted Leeks, Parmesan Potatoes, and Chive Vinaigrette

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Recipe Details


In our experience, when cooking for others, we know you pretty much can’t go wrong with a perfectly seared steak and roasted vegetables. Chef Suzanne has turned this meat and potatoes dinner into an elegant, springy meal with a Plated favorite side dish: melted leeks. Leeks are slowly braised in butter and white wine until they practically “melt,” aka turn incredibly soft and aromatic. Tangy-sweet chive vinaigrette puts the final French flourish on this restaurant-worthy dish.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

  • Calories 740
  • Protein 37g
  • Total Carb 41g
  • Total Fat 45g

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

Ingredients & Equipment

What we send

  • leeks
  • chives
    1/8 ounce
  • red-skinned potatoes
    12 ounces
    red-skinned potatoes
  • grated Parmesan cheese
    2 tablespoons
    grated Parmesan cheese
  • unsalted butter
    3 packets
    unsalted butter
  • white wine
    1/4 cup
    white wine
  • steaks
  • Champagne vinegar
    1 1/2 tablespoon
    Champagne vinegar
  • Dijon mustard
    1 packet
    Dijon mustard

What You’ll Need

  • olive oil
  • water
  • kosher salt
  • black pepper
  • baking sheet
  • 2 10" medium pans, 1 with lid

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425ºF. Rinse all produce. Trim and discard dark green tops of leeks, if necessary. Halve lengthwise, then halve crosswise. Place leeks in a bowl of cold water and let dirt sink to bottom. Thinly slice chives, place in a medium bowl, and set aside. Halve potatoes lengthwise, cut into 1-inch pieces, then place on a baking sheet.

  2. Roast Potatoes

    Roast Potatoes

    Toss potatoes on baking sheet with Parmesan, 1 tablespoon olive oil, ¼ teaspoon salt and pepper as desired. Arrange in a single layer and roast until crisp, 15-20 minutes. Meanwhile, using a slotted spoon or your hands, remove leeks from water (don't drain, or the dirt at the bottom will pour over them), then pat very dry with paper towel.

  3. Melt Leeks

    Melt Leeks

    In a medium pan, combine butter, white wine, and ¼ cup water, then add leeks and stir to coat. Season with ¼ teaspoon salt and pepper as desired, cover, and place over medium heat. Simmer until leeks are softened and liquid has almost completely evaporated, about 15 minutes. Uncover pan, increase heat to medium high, and continue to simmer until leeks are very soft and caramelizing, about 5 minutes more.

  4. Sear Steaks

    Sear Steaks

    While leeks cook, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper. Heat ½ tablespoon olive oil in a separate medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 3-5 minutes per side. Transfer to a plate and set aside to rest for at least 5 minutes.

  5. Make Chive Vinaigrette

    Make Chive Vinaigrette

    While steaks rest, whisk Champagne vinegar, mustard, ¼ teaspoon salt and pepper as desired into bowl with chives. Whisking continuously, slowly add 3 tablespoons olive oil to combine.

  6. Plate Steaks

    Plate Steaks

    Cut steaks against the grain into ¼-inch slices and divide between serving plates. Spoon chive vinaigrette over melted leeks and seared steak, and serve with Parmesan potatoes. Dig in!

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