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Steaks with Smoked Paprika Butter and Primavera Gnocchi Pouches

Juicy barbecue-seasoned steaks get a smoky garlic-paprika butter finish, while tender gnocchi steams in foil with roasted vegetables, peppers, lemon-herb butter, and chicken stock.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 6 tablespoons unsalted butter
  • 2 tablespoons minced garlic
  • 1 tablespoon smoked paprika
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon kosher salt for the paprika butter
  • 2 thick-cut steaks about 10 to 12 ounces each
  • 2 tablespoons barbecue seasoning
  • 2 cups frozen roasted vegetables
  • 16 ounces gnocchi
  • 1 cup tri-pepper mix
  • 1 teaspoon kosher salt for the gnocchi pouches
  • ½ teaspoon black pepper
  • 4 tablespoons seafood lemon herb finishing butter
  • 1 cup unsalted chicken stock

Instructions

  • Melt the Butter: Place the unsalted butter in a small saucepan over medium-low heat. Stir until completely melted.
  • Cook the Garlic: Add the minced garlic to the melted butter. Cook for about 30 seconds, stirring constantly, until fragrant but not browned.
  • Add the Smoked Paprika: Stir the smoked paprika into the garlic butter. Cook over low heat for about 30 seconds, stirring until the butter turns deep red and the paprika is evenly blended.
  • Add the Lemon Juice: Stir 2 tablespoons of fresh lemon juice into the smoked paprika butter.
  • Season the Butter: Add ½ teaspoon kosher salt and stir well. Cook gently over low heat for 1 to 2 minutes, then keep the butter warm while preparing the rest of the meal.
  • Season the Steaks: Coat both sides of the steaks evenly with the barbecue seasoning.
  • Preheat the Oven: Preheat the oven to 425°F so it is ready when the gnocchi pouches are assembled.
  • Sear the Steaks: Heat a grill pan or heavy skillet over medium-high heat. Add the seasoned steaks and cook for about 4 to 5 minutes per side for medium-rare, or until they reach your preferred level of doneness. Cooking time will vary depending on the thickness of the steaks.
  • Start the Gnocchi Pouches: Lay out four large sheets of aluminum foil. Divide the frozen roasted vegetables evenly among the centers of the foil sheets, using about ½ cup for each pouch.
  • Add the Gnocchi: Divide the gnocchi evenly among the four pouches, using about 4 ounces per pouch.
  • Add the Peppers: Divide the tri-pepper mix among the pouches, using about ¼ cup per pouch.
  • Season the Pouches: Divide 1 teaspoon kosher salt and ½ teaspoon black pepper evenly among the four portions.
  • Add the Finishing Butter: Place 1 tablespoon of seafood lemon herb finishing butter on top of each portion of gnocchi and vegetables.
  • Shape the Pouches: Bring the sides of each foil sheet together and fold them toward the center. Leave a small opening at the top so the chicken stock can be added.
  • Add the Chicken Stock: Pour ¼ cup unsalted chicken stock into each foil pouch.
  • Seal the Pouches: Fold and crimp the foil tightly to trap the liquid and steam inside. Place the four sealed pouches on a baking sheet.
  • Bake the Pouches: Bake at 425°F for 15 to 20 minutes, or until the gnocchi are tender and the vegetables are heated through.
  • Rest the Steaks: Transfer the cooked steaks to a cutting board and let them rest for about 5 minutes before slicing.
  • Slice the Steaks: Slice the rested steaks across the grain into thick slices.
  • Finish with Paprika Butter: Spoon the warm smoked paprika garlic butter generously over the sliced steaks.
  • Serve: Divide the sliced steak among four plates and serve with the primavera gnocchi and vegetables while everything is hot.