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Place the butter in a bowl and set aside to soften. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into ½-inch pieces.
To get started with this recipe, we have to first prepare a few ingredients. You can cook chile butter steaks with lemon-parmesan broccoli & potatoes using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chile Butter Steaks with Lemon-Parmesan Broccoli & Potatoes:
- Prepare 2 Steaks
- Take 1 Pound Yukon Potatoes
- Make ready 1/2 Pound Broccoli
- Prepare 2 Tablespoons Butter
- Make ready 1 1/2 Teaspoons Calabrian Chile Paste
- Take 1/4 Cup Grated Parmesan Cheese
- Make ready 1 Lemon
Sprinkle with sesame seeds to serve Serve with steak. Compound butter, or butter combined with any number of aromatic ingredients, is an easy way to add flavor and flourish to juicy steaks, like in tonight's steakhouse-inspired meal. You'll combine softened butter with Calabrian chile paste—known for its tangy, complex heat—then dollop it atop the warm steaks, served with sides of cheesy roasted potatoes and garlicky sautéed spinach. Juicy, tender steak with a rich, creamy and cheesy luxurious lemon Parmesan cream sauce!
Steps to make Chile Butter Steaks with Lemon-Parmesan Broccoli & Potatoes:
- Place the butter in a bowl and set aside to soften. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce.
- Halve the potatoes lengthwise; cut crosswise into ½-inch pieces. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Quarter and deseed the lemon.
- Line a sheet pan with aluminum foil. Place the sliced potatoes and broccoli pieces on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer.
- Roast, rotating the sheet pan halfway through, 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lemon wedges; season with salt and pepper to taste.
- Once the vegetables have roasted for about 10 minutes, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally. Transfer to a cutting board and let rest for at least 5 minutes.
- While the steaks cook, to the bowl of softened butter, add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine.
- Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. Serve the sliced steaks and roasted vegetables with the remaining lemon wedges on the side. Top the steaks with the chile butter. Garnish the vegetables with the cheese.
If you know me, you know that I love steak! I just had to share this ridiculously lip smacking good ribeye steak recipe with you. It's super easy to make and the sauce, well, you're going to want to swim in it! The sauce is creamy, cheesy, rich and the the lemon juice really. L emon Garlic Butter Steak with Broccoli - Tender and juicy pan-seared garlic butter steak strips are a quick and easy family favorite with so much flavor and nearly impossible to mess up!
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