Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, chile butter steaks with lemon-parmesan broccoli & potatoes. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
We're dolloping our spicy compound butter (a combination of softened butter and Calabrian chile paste) onto seared steaks, and topping roasted potatoes and broccoli with lemon juice and parmesan cheese. 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.
Chile Butter Steaks with Lemon-Parmesan Broccoli & Potatoes is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Chile Butter Steaks with Lemon-Parmesan Broccoli & Potatoes is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have chile butter steaks with lemon-parmesan broccoli & potatoes using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chile Butter Steaks with Lemon-Parmesan Broccoli & Potatoes:
- Prepare 2 Steaks
- Take 1 Pound Yukon Potatoes
- Get 1/2 Pound Broccoli
- Take 2 Tablespoons Butter
- Get 1 1/2 Teaspoons Calabrian Chile Paste
- Take 1/4 Cup Grated Parmesan Cheese
- Take 1 Lemon
Chile Butter Steaks with Lemon-Parmesan Broccoli & Potatoes. Broccoli wasn't a familiar ingredient in the U. FFind the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. FServe the sliced steaks and roasted vegetableswith the remaining lemon wedgeson the side.
Instructions 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.
FFind the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain. FServe the sliced steaks and roasted vegetableswith the remaining lemon wedgeson the side. Top the steaks with the chile butter. Garnish the vegetables with the cheese. butter onto the seared steaks and topping roasted potatoes and broccoli with lemon juice and parmesan. Add the steak strips back to the pan to reheat quickly.
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