Pan-Seared Steak with Parsley Butter
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Pan-Seared Steak with Parsley Butter

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.

Tags:
Protein Smart
Allergens:
Tree Nuts
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time15 minutes
DifficultyMedium

Ingredients

serving amount

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)

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Nutrition Values

/ per serving
Calories660 kcal
Fat31 g
Saturated Fat12 g
Carbohydrate67 g
Sugar27 g
Dietary Fiber9 g
Protein33 g
Cholesterol100 mg
Sodium620 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small Bowl
Peeler
Baking Sheet
Large Bowl
Paper Towel
Large Pan

Instructions

Start Prep
1

• 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.

Roast Veggies & Finish Prep
2

• 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.

Cook Steak & Mix Butter
3

• 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.

Finish & Serve
4

• 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°.

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