Past Recipes
Seared Steak

Seared Steak with Crispy Parmesan Potatoes

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We’re bringing together three all-star elements of Plated menu favorites to create one decadent steak dinner. Fingerling potatoes are roasted in olive oil, mustard, and grated Parmesan until absurdly crispy and delicious. Seasonal spinach is wilted with just enough garlic and crushed red pepper to enhance the tender greens. And the flavorful juices from pan-seared steaks are cooked down with shallot and red wine for a velvety, rich sauce to drizzle over. Need we say more?
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 680
  • Protein 46g
  • Total Carb 47g
  • Total Fat 30g

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

Ingredients & Equipment

What we send

  • steaks
    • 2
    • steaks
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • veal demi-glace
    • 1 teaspoon
    • veal demi-glace
  • garlic
    • 2 cloves
    • garlic
  • parchment paper
    • 1
    • parchment paper
  • fingerling potatoes
    • 12 ounces
    • fingerling potatoes
  • shallots
    • 2
    • shallots
  • Dijon mustard
    • 1/4 cup
    • Dijon mustard
  • baby spinach
    • 5 ounces
    • baby spinach
  • peas
    • 1/2 cup
    • peas
  • red wine
    • 1/4 cup
    • red wine
  • grated Parmesan cheese
    • 2 ounces
    • grated Parmesan cheese

What You’ll Need

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

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425ºF. Rinse potatoes and halve lengthwise. Rinse spinach. Peel shallots, halve, and thinly slice. Using the flat side of a knife, gently crush garlic cloves (crushing the cloves releases their aromatic flavor to infuse the vegetables in Step 3—you can remove and discard them before plating, if you like). Line a baking sheet with parchment paper and set aside. 

  2. Roast Potatoes

    Roast Potatoes

    Spread mustard on a small plate. Place Parmesan on a separate small plate. Working 1 at a time, lightly dip cut sides of potatoes into mustard, then into Parmesan, shaking off excess. Arrange cheese-side down on prepared baking sheet. Drizzle over 1 tablespoon olive oil and season with ¼ teaspoon salt and black pepper. Roast until cheese is browned and crisp, 15-17 minutes. Discard any remaining mustard or cheese.

  3. Sauté Vegetables

    Sauté Vegetables

    While potatoes roast, heat ½ tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add crushed red pepper (skip or use half for less heat), spinach, crushed garlic, and half of shallot. Sauté until shallot is tender, 2-3 minutes. Stir in peas to warm through, 1 minute more. Season with ¼ teaspoon salt and black pepper. Divide vegetables between serving plates and cover loosely with foil to keep warm.

  4. Sear Steaks

    Sear Steaks

    Pat steaks dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Wipe pan from vegetables clean and return to medium heat with 1½ tablespoons olive oil. When oil is shimmering, add steaks and sear until browned and medium rare, 7-9 minutes per side. Transfer steaks to a cutting board, reserving any juices in pan to make sauce, and set aside to rest.

  5. Make Pan Sauce

    Make Pan Sauce

    While steaks rest, return pan to medium heat and add remaining shallot and 1 teaspoon olive oil. Sauté until shallot is softened, about 2 minutes. Add red wine, scraping up brown bits from bottom of pan. Stir in demi-glace to combine, about 30 seconds more. Increase heat to medium high and bring to a simmer. Cook, stirring, until liquid is reduced by half, 1-2 minutes. Remove pan from heat.

  6. Plate Steaks

    Plate Steaks

    Cut steaks against the grain into ¼-inch slices—find the direction of the grain (muscle fibers) and slice across it, rather than parallel, to ensure tenderness. Divide between plates with sautéed vegetables. Serve with crispy Parmesan potatoes, spoon pan sauce over steak, and dig in!

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

    Mix and match 20 delicious recipes (plus dessert!) each week in any combination.

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    2. Get your customized box.

    Your refrigerated pre-portioned ingredients and recipe cards will be delivered to your door.

  • 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.