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Seared Steak

Seared Steak with Roasted Winter Vegetables 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 seasonal meal, smoky paprika, cilantro, and parsley season the butter, which gets dolloped over simply seared steak. The mixture melts into the meat, along with roasted butternut squash and carrots, for an updated take on steak dinner you’ll swoon over.

  • Low Carb Diet
  • < 600 Calories
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 510
  • Protein 32g
  • Total Carb 44g
  • 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

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

What You’ll Need

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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Place butter in a small bowl and set aside to soften at room temperature. Cut butternut squash cubes to ½-inch pieces, if needed. Rinse remaining produce. Cut carrots and parsnips crosswise on a diagonal into ¼-inch slices. Mince cilantro and parsley as finely as possible (including stems—they're full of flavor!). Halve lemon. Peel onion, halve, and thinly slice.

  2. Roast winter vegetables

    Roast winter vegetables

    On a baking sheet, toss squash, carrots, parsnips, and onion with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Arrange in a single layer and roast until lightly browned and tender, 17-20 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, spice mix, half of cilantro, and half of parsley. 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, 4-5 minutes per side. Transfer steaks to a plate and set aside to rest for about 5 minutes.

  5. Finish winter vegetables

    Finish winter vegetables

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

  6. Plate seared steak

    Plate seared steak

    Once steaks have rested, find the direction of the grain (muscle fibers) and slice across it, rather than parallel, into ¼-inch slices—this ensures tenderness. Divide roasted winter vegetables between serving plates. Top with steak, dollop over smoky paprika butter, and garnish everything with remaining herbs. Dig in!

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