Seared Steak

Seared Steakwith Melted Leeks, Parmesan Potatoes, and Chive Vinaigrette

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.

Serving size
Prep & cook time
- minutes
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Total Carb41g
Total Fat45g
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
  • red-skinned potatoes
    red-skinned potatoes
  • grated Parmesan cheese
    grated Parmesan cheese
  • unsalted butter
    unsalted butter
  • white wine
    white wine
  • steaks
  • Champagne vinegar
    Champagne vinegar
  • Dijon mustard
    Dijon mustard

What You'll Need

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