Past Recipes
Seared Steak

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

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In our experience, we know you pretty much can’t go wrong with a perfectly seared steak and roasted vegetables. In this repeat hit, a classic meat and potatoes dinner turns elegant 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 Prep
Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

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

What You’ll Need

  • olive oil
  • 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 to 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 lightly browned and 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 is almost completely evaporated, about 15 minutes. Uncover pan, increase heat to medium high, and continue simmering until leeks are very soft and browning in spots, 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 as desired. 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, 4-5 minutes per side. Transfer to a cutting board and set aside to rest for at least 5 minutes.

  5. Make Chive Vinaigrette

    Make Chive Vinaigrette

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

  6. Plate Seared Steak

    Plate Seared Steak

    Cut steaks against the grain into ¼-inch slices and transfer to serving plates. Divide melted leeks between plates with steak, and spoon over chive vinaigrette. Serve with Parmesan potatoes, and dig in!

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