Seared Steaks & Caper Butter
Blue ApronBeef
✓ Available this week · Jul 20 to Jul 26, 2026
☆☆☆☆☆ Be the first to review →🍽 2 servings · 📊 Easy
Nutrition Facts
2 serving(s)
Calories620
Per serving, as packaged by Blue Apron. Sat. fat & sugars not reported by provider.
7/ 10
MealFan's take
Solid choice
Beef that 33% lighter than the average beef meal.
Lightness3/5
Ease4/5
👍 Best for
✓ Beginner cooks✓ Beef loversThis take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track, a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
620
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary ✓ American
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
2 each Flank Steak
12 oz Potatoes
8 oz Brussels Sprouts
2 tbsp Crème Fraîche
1 tbsp Apple Cider Vinegar
1 oz Salted Butter
2 clove Garlic
1 tbsp Capers
1 tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
How to make it
1
Take the butter out to soften. Position a rack in the center of the oven and heat to 450°F. Bring a medium pot of salted water (3/4 full) to a boil. Rinse and dry all produce. Cut the potatoes into a medium dice. Peel and roughly chop 2 garlic cloves. Trim and halve the Brussels sprouts lengthwise. Roughly chop the capers.
2
Add the potatoes and garlic to the boiling water. Cook 16-18 minutes until fork-tender. Drain and return to the pot. Add the creme fraiche; season. Mash to your desired consistency. Taste and season. Cover to keep warm.
3
Line a sheet pan with foil. Spread the Brussels sprouts, drizzle with olive oil, season with salt, pepper, and enough spice blend to coat; toss. Roast 14-16 minutes until browned and fork-tender. Toss with half the vinegar to coat.
4
Pat the steaks dry and season both sides with salt and pepper. Heat a drizzle of olive oil in a nonstick pan over medium-high. Cook 4-6 minutes per side for medium-rare (125°F) or to your desired doneness. Transfer to a board and rest 5 minutes. USDA minimum: 145°F for steak.
5
In a bowl, combine the softened butter and chopped capers; mash thoroughly. Slice the steaks crosswise against the grain. Serve with the mashed potatoes and Brussels sprouts. Top the steaks with the caper butter.
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Blue Apron
Seared Steaks & Caper Butter
Among the Beef dishes in Blue Apron's lineup, Seared Steaks & Caper Butter with with Mashed Potatoes & Roasted Brussels Sprouts is one of the more straightforward options to prepare.
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
- Take the butter out to soften. Position a rack in the center of the oven and heat to 450°F. Bring a medium pot of salted water (3/4 full) to a boil. Rinse and dry all produce. Cut the potatoes into a medium dice. Peel and roughly chop 2 garlic cloves. Trim and halve the Brussels sprouts lengthwise. Roughly chop the capers.
- Add the potatoes and garlic to the boiling water. Cook 16-18 minutes until fork-tender. Drain and return to the pot. Add the creme fraiche; season. Mash to your desired consistency. Taste and season. Cover to keep warm.
- Line a sheet pan with foil. Spread the Brussels sprouts, drizzle with olive oil, season with salt, pepper, and enough spice blend to coat; toss. Roast 14-16 minutes until browned and fork-tender. Toss with half the vinegar to coat.
- Pat the steaks dry and season both sides with salt and pepper. Heat a drizzle of olive oil in a nonstick pan over medium-high. Cook 4-6 minutes per side for medium-rare (125°F) or to your desired doneness. Transfer to a board and rest 5 minutes. USDA minimum: 145°F for steak.
- In a bowl, combine the softened butter and chopped capers; mash thoroughly. Slice the steaks crosswise against the grain. Serve with the mashed potatoes and Brussels sprouts. Top the steaks with the caper butter.
Seared Steaks & Caper Butter is a Blue Apron meal
Blue Apron delivers weekly meals across the US.
Frequently asked questions
Which meal service offers Seared Steaks & Caper Butter?
Seared Steaks & Caper Butter is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Seared Steaks & Caper Butter american?
Seared Steaks & Caper Butter is tagged as American on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Seared Steaks & Caper Butter take to prepare?
Seared Steaks & Caper Butter is made in 5 steps. Estimated active time is about 40 minutes based on the recipe instructions.
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Frequently Asked Questions
How many calories in Blue Apron's Seared Steaks & Caper Butter?
Seared Steaks & Caper Butter has 620 calories per serving from Blue Apron.
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