Review of Blue Apron’s Parmesan Crusted Steaks with Mashed Potatoes & Broccoli
Blue Apron took the very standard & classic meat and potato concept and added a couple simple twists to make this recipe updated, unique and quite tasty.
The steaks are top sirloin, which is a nice cut of meat on it’s own. Nearly as tender as a Filet, or New York Strip, the sirloin has a ton of flavor. When cooked right, the outside gets nice and crusty, keeping the center tender, and juicy. The parmesan crust on the steaks, is a mixture of parmesan, bread crumbs, lemon and spices. The lemon really comes through in the final dish, adding a nice counter to the richness of the meat.
For our greenery, Blue Apron included some broccoli, which is simply roasted, in a hot oven. This is actually one of my favorite ways to cook broccoli, as it’s gets a nice char on the florets, which adds both texture and flavor.
Finally, the potatoes are what I’d call “smashed potatoes”, but rather than the normal (in my house) cream and butter, we’re adding labneh cheese - a new ingredient for me. It had all the creaminess I was looking for, and it added a nice tartness - a bit like sour cream to the potatoes.
Overall, I really like this recipe. All the parts worked well together. And the crust on the steaks, and the labneh cheese in the potatoes where enough of a twist to keep it interesting.
The ingredients were all fresh and clean. The directions were clear. I think an experience cook could easily do a few things at once, and have things timed a bit better, but a novice shouldn’t have any trouble following along.
Blue Apron provided 8 ingredients for this dish:
- 2 Steaks
- 1 Pink lemon
- Golden potatoes
- Panko breadcrumbs
- Labneh cheese
- Parmesan cheese
- Smoky spice blend
The only things I needed were salt, pepper and olive oil.
All the ingredients that came were of high quality. The broccoli looked, smelled and tasted fresh. As did the other produce.
The steaks where a bit on the small size, probably about 5 ounces each (I did not weigh them), but frankly, that’s a fine portion for read meat and I thought where was plenty of food for 2 people.
Making the dish
Blue Apron did a good job giving directions for this recipe. There frankly are not that many steps, and nothing requires advanced knife skills or cooking techniques.
Always, you start with the prep work, unpacking ingredients and washing and chopping the vegetables.
Your first bit of cooking, is the potatoes. And you’re asked to fully cook them before even starting the broccoli or steaks. That’s fine, but I had to re-heat the potatoes to get them back to the right temperature. If you can, I’d suggest trying to overlap the potatoes with the broccoli.
Cooking the broccoli is easy. As is the steak. I very much like how Blue Apron suggests high heat for both the oven (roasting the broccoli) and the steaks (both pan seared and in the oven). Too often home cooks make the mistake of cooking at 350 degrees...which cooks too slow and drys food out.
The recipe card also make sure to mention small things like letting the steaks rest - the period I used to reheat the potatoes and finish the broccoli.
The whole thing took me about 50 minutes...of course I was filming the whole thing
The steak from Blue Apron where tasty and tender. The crust, which I didn’t expect much off, had a tangy flavor from the lemon, that actually cut through the richness of the steak. It also provided a texture contrast that was very nice.
The roasted broccoli was clean tasting, and the charred bits actually turn a bit sweet. I mean, it is broccoli, which isn’t my favorite vegetable in the world…but this was as good a broccoli gets (without it be smothered in cheese, or some other craziness).
I didn’t love keeping the skins on the potatoes. I don’t dig their texture or flavor, but that’s personal preference. I didn’t like the flavor the cheese brough and thought it worked very well with the steak and broccoli.
All that said, this was a pretty basic meat and potatoes dish. The crust and cheese where nice add ons, but didn’t blow me away with exciting or bold flavors. This is the “nice reliable automobile” of the recipe world...and it’s sure to please, but not going to knock anyone’s socks off.
Blue Apron’s Parmesan Crusted Steaks with Mashed Potatoes & Broccoli
At its heart this is a simple meat and potatoes dish. The parmesan crust on top of the steak is a nice addition that adds an additional flavor component and texture to the dish. I really liked both the potatoes, flavored with the cheese and the high temp roasted broccoli.
If you've got some pretty tame eaters, this is going to feel like an exotic recipe, and may be a great place to start your meal kit adventure.
The directions were clear and well written, and timing and cooking steps met all my expectations.