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?!
Test Kitchen Tip
Purple cauliflower gets its color naturally from the antioxidant anthocyanin, but still has the mild, sweet, nutty flavor of white.
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.
% Daily Value*
Total Fat 32g 49%
Saturated Fat 11g 55%
Cholesterol 121mg 40%
Sodium 438mg 18%
Carbs 31g 10%
*Percent Daily Values are based on a 2,000 calorie diet.