Pan-Seared Steak with Parsley Butter
plus Roasted Potatoes, Zesty Carrots & Pistachios
Enjoy premium steakhouse flavors without leaving the comfort of home sweet home. Thyme-seasoned ranch steaks are pan-seared to juicy perfection, then dolloped with a homemade parsley butter to melt tantalizingly over the top. Serve them with a side of crisp salt-and-pepper roasted potato wedges and a savory-sweet roasted carrot salad with tangy dried cherries, nutty pistachios, and a squeeze of fresh orange juice to brighten it all up. You’ll want the good steak knives for this one, is what we’re saying.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
12 ounce
Carrots
¼ ounce
Parsley
1 unit
Orange
½ ounce
Pistachios
(Contains Tree Nuts)
10 ounce
Ranch Steak
1 teaspoon
Dried Thyme
1 ounce
Dried Cherries
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Place 2 TBSP butter (4 TBSP for 4) in a small microwave-safe bowl; bring to room temperature. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.
• In a large bowl, toss carrots with a drizzle of oil, salt, and pepper; add to one side of a baking sheet. Toss potatoes on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. (For 4 servings, divide potatoes and carrots between two sheets; roast on top and middle racks, swapping positions halfway through.) • Roughly chop parsley. Halve orange. Roughly chop pistachios.
• Pat steak* dry with paper towels. Season all over with half the thyme (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Transfer to a cutting board to rest. • Meanwhile, add parsley to bowl with softened butter; lightly season with salt and pepper. Mash with a fork until combined. TIP: If butter is not yet softened, microwave for 10 seconds before adding parsley.
• Thinly slice steak against the grain. • Squeeze juice from half the orange (whole orange for 4 servings) over roasted carrots on sheet and carefully toss to combine. • Divide steak, potatoes, and carrots between plates in separate sections. Top steak with parsley butter. • Garnish carrots with dried cherries and pistachios; drizzle with any remaining orange juice from sheet. Serve.
Steak is fully cooked when internal temperature reaches 145°.
