Sizzling Garlic Herb Butter Steak

Name: Sizzling Garlic Herb Butter Steak with Roasted Broccoli plus Honey-Glazed Peas & Carrots
Yield: 2 servings
Ingredients: 12 oz Potato; 9 oz Carrot; 1 tbsp Fry Seasoning; 2 clove Garlic; 1 tsp Thyme; 1 tbsp Worcestershire Sauce; 10 oz Steak; 4 oz Frozen Peas; 2 tsp Honey; Salt; Black Pepper; 4 tsp Cooking Oil; 5 tbsp Butter; 8 oz Broccoli

with Roasted Broccoli plus Honey-Glazed Peas & Carrots

By Recipe0 System

Steak is never more satisfying than when it’s sizzled just the way you like it. When you hear the hiss and pop of hot oil on a pan and hit it with a tender piece of beef, you know it’s going to be a great night. Elevated by a dollop of butter speckled with herbaceous thyme and infused with savory garlic, Worcestershire sauce, and pepper, you couldn’t ask for a more sumptuous centerpiece to your plate than this juicy steak. On the side are crisp, golden potato wedges and honey-kissed carrots and peas.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
9 oz Carrot
1 tbsp Fry Seasoning
2 clove Garlic
1 tsp Thyme
1 tbsp Worcestershire Sauce
10 oz Steak
4 oz Frozen Peas
2 tsp Honey
Salt
Black Pepper
4 tsp Cooking Oil
5 tbsp Butter
8 oz Broccoli

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Place 4 TBSP plain butter (8 TBSP for 4) in a small microwave-safe bowl; bring to room temperature.

Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Trim green beans if necessary or cut broccoli into bite-size pieces if necessary. (Save potatoes for another use.)
2

In a large bowl, toss potatoes with a drizzle of oil, Fry Seasoning, salt, and pepper; transfer to one side of a baking sheet. Toss carrots on empty side of sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread potatoes across entire sheet; toss carrots on a separate sheet.)

Roast on top rack until tender and browned, 20-25 minutes. (For 4, roast potatoes on top rack and carrots on middle rack.)

Swap in green beans for potatoes; toss as instructed. Roast carrots (without green beans) for 8 minutes. Remove sheet from oven and carefully add green beans to empty side. Roast 12-15 minutes more.

Swap in broccoli for potatoes; toss as instructed. Roast carrots (without broccoli) for 5 minutes. Remove sheet from oven and carefully add broccoli to empty side. Roast 15-20 minutes more.
3

Peel and mince garlic.

Heat a drizzle of oil in a large pan over medium-high heat. Add garlic and thyme; cook, stirring, until fragrant, 1-2 minutes. Turn off heat; carefully transfer to bowl with plain butter. Wipe out pan; let cool slightly.

Mash butter mixture with a fork. (TIP: If butter is not yet softened, microwave for 10 seconds.) Stir in Worcestershire sauce and a pinch of pepper until combined.
4

Pat steak* dry with paper towels and season with salt and pepper. Heat a drizzle of oil in pan used for garlic over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side.

In the last minute of cooking, add 1 TBSP garlic herb butter (2 TBSP for 4 servings) to pan; let melt and spoon over steak until coated.

Transfer steak to a cutting board to rest.
5

Once veggies are done roasting, melt 1 TBSP plain butter (2 TBSP for 4 servings) in a small pot over medium-high heat.

Add peas and cook, stirring occasionally, until warmed through, 1 minute. Remove from heat; stir in roasted carrots and honey until coated. Season with salt and pepper to taste.
6

Thinly slice steak against the grain.

Divide steak, glazed peas and carrots, and potato wedges between plates. Top steak with as much remaining garlic herb butter as you like and serve. TIP: Store any leftover garlic herb butter in an airtight container in the fridge for up to 5 days.

Steak is fully cooked when internal temperature reaches 145°.

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