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Seared Steak

Seared Steak with Red Wine Jus and Crispy Parmesan Potatoes

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In our opinion, if there’s one holiday that begs for a decadent steak dinner, it’s Valentine’s Day. To amp up the indulgence, Chef Taylor is creating a rich sauce with the pan drippings from seared steaks, adding red wine, shallot, garlic, and thyme and reducing the mixture until it’s thick and concentrated. As if it couldn’t get any better, on the side, there’s tender sautéed Swiss chard, plus golden, crispy, Parmesan-roasted potatoes. Time to break out a special-occasion bottle of Cabernet Sauvignon for this match made in heaven.

  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Taylor

By Chef Taylor

  • Calories 760
  • Protein 45g
  • Total Carb 48g
  • Total Fat 37g

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

Ingredients & Equipment

What we send

  • peanut potatoes
    • 12 ounces
    • peanut potatoes
  • rainbow Swiss chard
    • 8 ounces
    • rainbow Swiss chard
  • lemon
    • 1
    • lemon
  • shallot
    • 1
    • shallot
  • garlic
    • 2 cloves
    • garlic
  • yellow onion
    • 1
    • yellow onion
  • grated Parmesan cheese
    • 2 ounces
    • grated Parmesan cheese
  • dried oregano
    • 1/4 teaspoon
    • dried oregano
  • sweet paprika
    • 1/2 teaspoon
    • sweet paprika
  • steaks
    • 2
    • steaks
  • thyme
    • 1/8 ounce
    • thyme
  • red wine
    • 2/3 cup
    • red wine
  • unsalted butter
    • 1 packet
    • unsalted butter

What You’ll Need

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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Rinse potatoes and halve. Rinse chard, stack leaves, and thinly slice crosswise, keeping stems and leaves separate. Halve lemon. Peel shallot and mince. Mince 1 garlic clove; using the flat side of a knife, gently crush remaining clove. Peel onion, halve, and thinly slice. 

  2. Roast potatoes

    Roast potatoes

    Rub a baking sheet with 1 tablespoon olive oil. In a small bowl, stir together Parmesan, spice mix, minced garlic, ¼ teaspoon salt, and pepper to combine. Add Parmesan mixture to sheet, spreading evenly, then add potatoes cut-side down in a single layer, pressing into Parmesan. Roast until potatoes are tender and Parmesan is browned, 20-25 minutes (the cheese should brown, but not burn—keep an eye on it in the oven!).

  3. Sauté chard and onion

    Sauté chard and onion

    While potatoes roast, heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add onion and ¼ teaspoon salt. Cook, stirring occasionally, until browning, 4-5 minutes. Add chard stems, then leaves (work in batches as needed). Cook, stirring, until wilted, 4-5 minutes. Season with ¼ teaspoon salt and pepper. Transfer to a bowl and cover with foil to keep warm. Wipe pan clean for the next step.

  4. Sear steaks

    Sear steaks

    Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in pan from chard over medium heat. When oil is shimmering, add steaks and sear until browned and medium rare, 5-7 minutes per side. Transfer steaks to a plate and set aside to rest for about 5 minutes. Reserve pan with juices for the next step.

  5. Make red wine jus

    Make red wine jus

    Return pan from steaks to medium heat. Add shallot, crushed garlic clove, and 1 tablespoon olive oil and cook until softened, 2-3 minutes. Add whole thyme sprigs and wine and cook until slightly thickened and reduced by half, 3-5 minutes. Remove pan from heat, then remove and discard crushed garlic clove and whole thyme sprigs. Add butter and 1 squeeze lemon and stir to melt. Save remaining lemon to brighten a glass of water.

  6. Plate seared steak

    Plate seared steak

    Cut steaks against the grain into ¼-inch slices. Divide sautéed chard and onion between serving plates, top with seared steak, and drizzle over red wine jus. Using a spatula, cut potatoes on baking sheet to separate. Transfer crispy Parmesan potatoes to plates with steak. Break out a special-occasion bottle of wine and enjoy!

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