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Seared Steak

Seared Steak with Roasted Fingerling Potatoes and Red Pepper Sauce

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Chef Liz is giving steak and potatoes some Spanish-inspired flair. Fingerling potatoes roast with scallions and red onion until the potatoes are tender and the onions are mellow and sweet. She deconstructs traditional romesco, sprinkling toasted hazelnuts on top instead of in the tangy roasted red pepper sauce. Drizzled over seared steak, the sauce balances the richness of the meat and perks up the potatoes. This fast, family-friendly twist on a classic is a dish everyone will love.

  • < 600 Calories
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Liz

By Chef Liz

  • Calories 500
  • Protein 33g
  • Total Carb 39g
  • Total Fat 24g

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

Ingredients & Equipment

What we send

  • fingerling potatoes
    • 12 ounces
    • fingerling potatoes
  • scallions
    • 2
    • scallions
  • red onion
    • 1
    • red onion
  • hazelnuts
    • 2 tablespoons
    • hazelnuts
  • steaks
    • 2
    • steaks
  • white wine vinegar
    • 2 teaspoons
    • white wine vinegar
  • roasted red peppers
    • 1/4 cup
    • roasted red peppers
  • parsley
    • 1/8 ounce
    • parsley
  • baby kale
    • 3 ounces
    • baby kale

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 10" medium pan
  • blender or food processor (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse all produce. Halve potatoes lengthwise. Trim and discard scallion roots and cut into 1-inch pieces, keeping whites and light greens separate from dark greens. Peel onion, quarter, and separate layers. Place hazelnuts on a small piece of foil. Bring edges together and seal to form a pouch.

  2. Roast vegetables and hazelnuts

    Roast vegetables and hazelnuts

    On a baking sheet, toss potatoes, scallion whites and light greens, and onion with ½ tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Arrange in a single layer, spacing apart. Add hazelnut pouch to baking sheet and roast until potatoes are golden and tender, onion is softened, and hazelnuts are fragrant, 15-18 minutes.

  3. Sear steaks

    Sear steaks

    While vegetables and hazelnuts roast, 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.

  4. Make red pepper sauce

    Make red pepper sauce

    While steaks sear, in a blender or food processor, combine white wine vinegar, roasted red peppers, whole parsley sprigs, scallion dark greens, 1½ tablespoons olive oil, ¼ teaspoon salt, and black pepper as desired. Blend until smooth. Alternatively, finely chop parsley, scallion dark greens, and roasted red peppers, place in a bowl with remaining sauce ingredients, and stir to combine.

  5. Finish vegetables

    Finish vegetables

    Once roasted, remove hazelnut pouch from baking sheet and carefully open to let steam escape. Roughly chop hazelnuts. Pat baby kale dry with paper towel, add to baking sheet with vegetables, and toss to slightly wilt kale. Season with ¼ teaspoon salt.

  6. Plate seared steak

    Plate seared steak

    Once rested, cut steaks against the grain into ¼-inch slices. Divide roasted potatoes, onion, and baby kale between serving plates. Top with sliced steak and hazelnuts, then drizzle over red pepper sauce. Dig in!

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