Seared Steak with Roasted Fingerling Potatoes and Red Pepper Sauce
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 12 ouncesfingerling potatoes
- 1red onion
- 2 tablespoonshazelnuts
- 2 teaspoonswhite wine vinegar
- 1/4 cuproasted red peppers
- 1/8 ounceparsley
- 3 ouncesbaby kale
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- baking sheet
- 10" medium pan
- blender or food processor (optional)
- Tree Nuts
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.
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.
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.
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.
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.
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!