Monday, October 2, 2017


Fennel Spiced Steaks with Garlic Roasted Potatoes and Green Bean Salad

This week's Blue Apron Meal can be found here.

2 Steaks
1 clove Garlic
1 Russet Potato
6 ozs. Green Beans
2 tablespoons Roasted Almonds
2 tablespoons shaved Parmesan Cheese
1 Shallot
1 tablespoon White Wine Vinegar
1 tablespoon Steak Spice Blend (a mixture of Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary and Ground Sage)

Prepare and roast the potato:

Preheat the oven to 475 degrees fahrenheit.

Heat a small pot of salted water to boiling on high.  Wash and dry the potato.  Halve lengthwise, then cut crosswise into 1/4 inch thick pieces.  Place on a sheet pan.  Drizzle with 1 tablespoon of olive oil and season with salt and pepper.  Toss to coat thoroughly.  Arrange in a single layer and roast for 22 to 24 minutes, or until browned and tender when pierced with a fork.  Remove from the oven and transfer to a medium bowl.

Prepare the remaining ingredients and make the garlic oil.

While the potatoe roasts, wash and dry the remaining fresh produce.

Cut off and discard the stem ends of the green beans.

Peel and thinly slice the shallot.  Place in a bowl with the vinegar.  Drizzle with olive oil and season with salt and pepper; stir to combine.

Roughly chop the almonds.

Peel the garlic: 

Using the flat side of your knife, smash until it resembles a paste (or use a zester).  Place in a bowl.  Top with 1 tablespoon of olive oil and season with salt and pepper.  Stir to combine.

Cook the steaks:

While the potato continues to roast, pat the steaks dry with paper towels; season with salt and pepper and dry with paper towels; season with salt, pepper and the spice blend on both sides.  In a medium pan, heat 2 teaspoons of olive oil on medium-high heat until hot.  Add the seasoned steaks and cook 3 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.  Transfer to a cutting board and let rest for at least 5 minutes.

Blanch and shock the green beans:

While the steaks cook, fill a medium bowl with ice water; add a pinch of salt.  Set aside.  Add the green beans to the pot of boiling water and cook, stirring frequently, 2 to 3 minutes, or until bright green and slightly softened.  Using a slotted spoon or strainer, immediately transfer to the bowl of ice water.  Let stand until the green beans are completely cool.  Drain thoroughly and pat dry with paper towels.  Transfer to a medium bowl.

Make the green bean salad:

While the steaks rest, to the bowl of shocked green beans, add the marinated shallot (including any marinated shallot (including any marinating liquid), almonds, and a drizzle of olive oil.  Stir to combine.  Season with salt and pepper to taste.

Finisha nd plate your dish:

Add as much of the garlic oil as you would like to the bowl of roasted potato.  Gently toss to combine.  Season with salt and pepper to taste.

Find the lines of grain on the rested steaks; thinly slice crosswise against the grain.

Divide the finished potato, green bean salad and sliced steaks between 2 dishes.  

Garnish the salad with the cheese.


Another excellent meal.  I cooked my steak longer because I like it well done.  We will enjoy making this again.  I am not familiar with fennel and it was a pleasant addition.


  1. What a lovely and colourful presentation, Denise! I love garlic and this entire dish sounds really scrumptious! Thank you so much for sharing, and I hope you have a great week ahead!

    1. Thank you Linda, you are always very welcome. Have a great week too :)

  2. Replies
    1. Surprisingly the two were not overwhelming at all :)

  3. I know I would enjoy this meal. Makes me hungry.

  4. I'm on a diet and SO hungry. Haven't had steak in maybe 10 years. This is making my mouth water all over the keyboard!! The steak looks perfectly seared, and such fresh green beans.

    1. Happy you enjoyed looking at the recipe Ginny :) It was fun to make.

  5. For once I am reading your recipe after I have eaten dinner and so it doesn't make my mouth water but it still looks good.

  6. bob would love these steaks, he is a steak and potato man

  7. Hello, it does look yummy on the photo. Hubby and I would enjoy this meal. Thanks for sharing the recipe. Happy Monday, enjoy your day and week ahead.

    1. You are very welcome Eileen, glad you like the look of the recipe. Happy Monday to you and also a great week ahead.

  8. Really wonderful sight, thanks for sharing it all step by step. Greetings!

    1. Greetings to you Blogoratti. Thank you and you are very welcome :)

  9. Lovely meal, we like our steaks medium rare.

  10. Aside from the beans (I just dislike beans in general), that looks good!

  11. We grew fennel in the garden this year, yum yum. This looks good but we like our steak well underdone 'bleu' as they say in France. Stay safe Diane

    1. How lovely, I have slowly been introduced to so many things lately, fennel is one of them. As you say, yum yum :)


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