Recipe: Appetizing Chile Butter Steaks with Lemon-Parmesan Broccoli & Potatoes

Chile Butter Steaks with Lemon-Parmesan Broccoli & Potatoes. 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.

Broccoli wasn't a familiar ingredient in the U. Spicy Chile and Garlic variation: Prepare base recipe through step Heat a skillet over medium-high. Sprinkle with sesame seeds to serve Serve with steak. You can have Chile Butter Steaks with Lemon-Parmesan Broccoli & Potatoes using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chile Butter Steaks with Lemon-Parmesan Broccoli & Potatoes

1. You need 2 of Steaks.
2. It's 1 Pound of Yukon Potatoes.
3. It's 1/2 Pound of Broccoli.
4. Prepare 2 Tablespoons of Butter.
5. It's 1 1/2 Teaspoons of Calabrian Chile Paste.
6. Prepare 1/4 Cup of Grated Parmesan Cheese.
7. You need 1 of Lemon.

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. 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! Love it with garlic and I love it with butter too.

Chile Butter Steaks with Lemon-Parmesan Broccoli & Potatoes step by step

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..
7. 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..

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Place broccoli florets on a baking sheet in a single layer. In a small bowl mix, butter, lemon juice, lemon zest, and salt to taste. Juicy, tender steak with a rich, creamy and cheesy luxurious lemon Parmesan cream sauce! If you know me, you know that I love steak!

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