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Seared Steak

Seared Steak with Roasted Green Beans and Smoky Paprika Butter

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We love infusing butter with other ingredients to add an additional punch of flavor to proteins and veggies. In this comforting yet classy twist on a repeat favorite, smoky paprika, cilantro, and parsley season the butter, which gets dolloped over simply seared steaks. The mixture melts into the meat, along with roasted green beans and rainbow carrots, for an updated take on steak dinner you’ll swoon over.

  • < 600 Calories
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 500
  • Protein 35g
  • Total Carb 27g
  • Total Fat 31g

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

Ingredients & Equipment

What we send

  • unsalted butter
    • 4 packets
    • unsalted butter
  • rainbow carrots
    • 4 ounces
    • rainbow carrots
  • green beans
    • 12 ounces
    • green beans
  • cilantro
    • 1/8 ounce
    • cilantro
  • parsley
    • 1/8 ounce
    • parsley
  • lemon
    • 1
    • lemon
  • red onion
    • 1
    • red onion
  • garlic
    • 1 clove
    • garlic
  • Sriracha
    • 1 packet
    • Sriracha
  • smoked paprika
    • 1/4 teaspoon
    • smoked paprika
  • crushed red pepper
    • 1/8 teaspoon
    • crushed red pepper
  • steaks
    • 2
    • steaks

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Unwrap butter, place in a small bowl, and set aside to soften at room temperature. Rinse all produce. Cut carrots crosswise on a diagonal into ¼-inch slices. Trim and discard ends of green beans (line up the ends to trim them all at once). Finely chop cilantro and parsley leaves and stems (the stems are quite tender, so we've kept them for extra flavor). Halve lemon. Peel onion, halve, and thinly slice.

  2. Roast vegetables

    Roast vegetables

    On a baking sheet, toss carrots, green beans, and onion with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Arrange in a single layer, spacing apart, and roast until lightly browned and tender, 16-18 minutes.

  3. Make smoky paprika butter

    Make smoky paprika butter

    While vegetables roast, mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. Transfer garlic paste to bowl with softened butter. Add Sriracha (feel free to use less for milder heat), spice mix, and half of herbs. Mash with a fork to fully combine. Set aside until Step 6.

  4. Sear steaks

    Sear steaks

    Pat steaks dry with paper towel and season all over with ½ teaspoon salt and black 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 for about 5 minutes.

  5. Finish vegetables

    Finish vegetables

    Once roasted, remove vegetables from oven and add juice of ½ lemon, ⅛ teaspoon salt, and black pepper as desired. Toss to combine. Save remaining lemon to brighten a glass of water.

  6. Plate seared steak

    Plate seared steak

    Cut rested steaks against the grain into ¼-inch slices. Divide roasted vegetables between serving plates and top with sliced steak. Dollop over smoky paprika butter and garnish everything with remaining herbs. Dig in!

What is Plated?
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    1. Pick chef-designed recipes.

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  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.