Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, chile butter steaks with lemon-parmesan broccoli & potatoes. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Chile Butter Steaks with Lemon-Parmesan Broccoli & Potatoes is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Chile Butter Steaks with Lemon-Parmesan Broccoli & Potatoes is something that I’ve loved my entire life. They are nice and they look wonderful.
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. This broccoli is complimented by a simple lemon butter sauce and then topped with freshly shaved parmesan cheese. There are literally five ingredients in Just be sure to pour the lemon butter sauce on the broccoli as soon as they get out of the oven.
To get started with this particular recipe, we have to first prepare a few components. 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:
- Get 2 Steaks
- Get 1 Pound Yukon Potatoes
- Prepare 1/2 Pound Broccoli
- Prepare 2 Tablespoons Butter
- Get 1 1/2 Teaspoons Calabrian Chile Paste
- Take 1/4 Cup Grated Parmesan Cheese
- Take 1 Lemon
Baked Salmon with Lemon Garlic Butter & Crispy Parmesan Panko. Whisk in all remaining Lemon Butter Sauce ingredients and pour evenly all over salmon. Add broccoli to open space in pan next to salmon and toss with olive oil, salt and pepper. Season broccoli liberally with salt and pepper and sprinkle with red pepper flakes.
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.
Spread on baking sheet in a single layer. Break off the ends by holding the base end and snapping it wherever it snaps. Spicy Chile and Garlic variation: Prepare base recipe through step Heat a skillet over medium-high. Broccoli contains glucoraphanin, which with the body processes into the anti-cancer compound sulforaphane. Add broccoli; cook until broccoli is tender, stirring occasionally.
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