Lunch / Dinner
Pan-Seared Steak with Potatoes, Cauliflower & Leeks
Date night is simplified with this scrumptious spring dinner for two with the entrée and side united in one. This ever-so-simple Pan-Seared Steak incorporating perfectly cooked steak with roasted veggies coated in a sherry butter sauce is pure comfort. What more can you ask for?!
Ingredients
PARBOIL:
TOSS:
MELT:
Test Kitchen Tip
Purple cauliflower gets its color naturally from the antioxidant anthocyanin, but still has the mild, sweet, nutty flavor of white.
Instructions
Preheat oven to 450°.
Parboil potatoes in a pot of boiling salted water, 5 minutes; drain.
Toss potatoes with 1 tsp. oil in a bowl. Toss cauliflower and leeks in a separate bowl with 2 tsp oil.
Heat remaining 3 tsp. oil in an ovenproof skillet over medium-high. Add filets and potatoes to skillet. Sear filets, about 4 minutes; flip filets and stir potatoes.
Add cauliflower mixture to skillet, transfer to oven, and roast until a thermometer inserted into centers of filets registers 135° for medium-rare, 5–9 minutes. Transfer filets to a plate, tent with foil, and let rest 10 minutes.
Melt butter in skillet with vegetable mixture over medium heat. Stir in capers and pepper flakes; cook 1 minute.
Deglaze skillet with sherry, scraping up any brown bits, and cook until nearly evaporated. Off heat, stir in parsley and zest; season with salt and black pepper.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 593
% Daily Value*
Total Fat 32g 49%
Saturated Fat 11g 55%
Cholesterol 121mg 40%
Sodium 438mg 18%
Carbs 31g 10%
Protein 38g
*Percent Daily Values are based on a 2,000 calorie diet.