Blue Apron 23 – Pan-Seared Steaks & Salsa Verde w Roasted Broccoli & Purple Potatoes

Sigh. Still no contact lenses. My literacy has been severely impacted, which affected last night’s dinner. Not in a major way but being able to properly read directions would have helped. Dinner was still edible though!

Steaks and Salsa

Steaks and Salsa

Our dinner choice was accidentally decided by means of my poor reading ability. Blue Apron sent two meals in the box: a fish dinner and a steak. My intention was to cook the nice looking breaded fish sticks up for lunch yesterday and save the steaks for tonight. So I pull out the instruction card for the fish recipe, read Step One about mincing the garlic and get to work on it. Go back to the card and discover, “Oh…that doesn’t say garlic. That says ginger. Please let this recipe have garlic. Please? Nope. Ok.” They both begin with the letter ‘G’ alright?!

this is....not ginger

this is….not ginger

Sooooo, looks like we’re having steaks and potatoes.

I tossed the garlic in a bowl with sliced onion, potatoes, cut broccoli, olive oil and a Blue Apron blend of spices and spread them out in a pan to roast in the oven for 25 minutes. I just barely averted disaster with this by letting the vegetables go too long in the oven (it was difficult to pry my boobs away from baby, mkay?) and the broccoli got toasty and lightly-burned. Sometimes such mishaps occur.

Do we have everything in here? Ok, good.

Do we have everything in here? Ok, good.

I started cooking the steaks after the veggies came out of the oven because the children were being needy so the timing was all off on this dinner. I think the steak being warm vs slightly cold potatoes was more important. Nobody enjoys cold steak.

This dinner had a recipe for a tomato-less salsa. The majority of the Salsa Verde I’ve ever tried has green tomato, onion, and plenty of vinegar. Blue Apron’s Salsa Verde contained none of these ingredients. In fact, the primary base was Pecorino cheese and sliced almonds. Tell me more, Blue Apron…!

In my current state of poor vision, I ended up using this Cuisinart mini prep food processor a lot so I wouldn't slice my fingers off. This kitchen tool is awesome! Everyone needs one!

In my current state of poor vision, I ended up using this Cuisinart mini prep food processor a lot so I wouldn’t slice my fingers off. This kitchen tool is awesome! Everyone needs one!

Salsa Verde...con queso?

Salsa Verde…con queso?

It was an interesting combination of flavors.. The sharpness of the cheese complimented the tanginess of the lemon juice,  the parsley gave it some texture, and the almond a crunch. I would have never thought to top a steak with anything besides salt and pepper. I’m just expanding my food horizons everyday!

The good news was, despite the crispy veggies, this meal was very child-friendly and both my eaters were members of the clean-plate club. Score one for Mom! Even though we didn’t have the fish like I hoped, this still went over well. I always appreciate good-tasting dinners that don’t take much time to cook up AND are low-mess.

ignore those burned veggies lurking in the background

ignore those burned veggies lurking in the background and focus on the steak, the tasty, tasty steak

this is my assistant in the kitchen...isn't he cute? he is so cute

this is my assistant in the kitchen…isn’t he cute? he is so cute

About Helen

Person of interest. Surrogate extraordinaire. Sorry about the mess. View all posts by Helen

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