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Parmesan- Crusted Steaks with Mashed Potatoes & Broccoli T I M E : 35-45 minutes S E RV I N G S : 2 Before baking them, you’ll top these steaks with a combination of parmesan, breadcrumbs, spices, and lemon, resulting in a savory, smoky crust. They pair perfectly with potatoes mashed with creamy labneh. M AT C H YO U R B L U E A P R O N W I N E Rich & Decadent Serve a bottle with this symbol for a great pairing. Ingredients
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  Ingredients Download our iOS or Android app to watch how-to videos, manage your account, and track your deliveries. Before baking them, you’ll top these steaks with a combination of parmesan, breadcrumbs, spices, and lemon, resulting in a savory, smoky crust. They pair perfectly with potatoes mashed with creamy labneh. TIME:  35-45 minutes SERVINGS:  2 ¼ cup  LABNEH CHEESE 1 Tbsp SMOKY SPICE BLEND* KNICK KNACKS: Did You Know?  Pink lemons were discovered in California around  1930. ¾ lb GOLDEN POTATOES ¼ cup PANKO BREADCRUMBS ¼ cup  GRATED PARMESAN CHEESE 2  STEAKS 1  PINK LEMON ½ lb  BROCCOLI Parmesan-Crusted Steaks with Mashed Potatoes & Broccoli  * Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder, & Onion Powder  Rich & Decadent MATCH YOUR BLUE APRON WINE Serve a bottle with this symbol for a great pairing.  Share your photos #blueapron 1  Prepare the ingredients:   F Place an oven rack in the center of the oven, then preheat to 450°F. F Heat a medium pot of salted water to boiling on high. F  Wash and dry the fresh produce. F Large dice the potatoes . F Cut off and discard the bottom ½ inch of the broccoli  stem; cut the broccoli into small pieces, keeping the florets intact. F Using a peeler, remove the rind of the lemon , avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. 2  Cook & mash the potatoes: F  Add the diced potatoes  to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. F  Add the labneh  and a drizzle of olive oil; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm. 3  Start the broccoli:   F  While the potatoes cook, line a sheet pan with aluminum foil. Place the broccoli pieces  on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. F Roast 9 to 11 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven. 4  Make the parmesan-breadcrumb topping:   F  While the broccoli roasts, in a bowl, combine the breadcrumbs , parmesan cheese , lemon zest , spice blend , and the juice of 2 lemon wedges . Stir in enough olive oil to create a rough paste; season with salt and pepper. 5  Start the steaks:   F  While the broccoli continues to roast, pat the steaks  dry with paper towels; season with salt and pepper on both sides. F In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks and cook 3 to 4 minutes per side, or until browned. F Carefully transfer to the other side of the sheet pan of roasted broccoli . Evenly top the browned steaks with the parmesan-breadcrumb topping  (carefully pressing to adhere). 6  Finish & serve your dish:   F Roast the browned steaks and roasted broccoli 7 to 9 minutes for medium-rare steaks, or until the steaks are cooked to your desired degree of doneness and the broccoli is tender when pierced with a fork. Remove from the oven. Transfer the roasted steaks to a plate and let rest at least 5 minutes. F  While the steaks rest, evenly top the broccoli with the juice of the remaining lemon wedges . F Serve the rested steaks with the finished broccoli and mashed potatoes . Enjoy! 13󰀴󰀶2󰀵
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