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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, chile butter steaks with lemon-parmesan broccoli & potatoes. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Chile Butter Steaks with Lemon-Parmesan Broccoli & Potatoes is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Chile Butter Steaks with Lemon-Parmesan Broccoli & Potatoes is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must 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 can achieve that.

The ingredients needed to make Chile Butter Steaks with Lemon-Parmesan Broccoli & Potatoes:
  1. Make ready 2 Steaks
  2. Take 1 Pound Yukon Potatoes
  3. Take 1/2 Pound Broccoli
  4. Take 2 Tablespoons Butter
  5. Prepare 1 1/2 Teaspoons Calabrian Chile Paste
  6. Take 1/4 Cup Grated Parmesan Cheese
  7. Prepare 1 Lemon
Instructions to make Chile Butter Steaks with Lemon-Parmesan Broccoli & Potatoes:
  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.

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