Meal Kit
Culinary Collection
Balsamic Fig-Glazed Sirloin
with creamy bacon Brussels sprouts
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Jimmy Shay
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Brussels Sprouts
- 12 oz. Sirloin Steaks
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2 oz. Cream Cheese
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1 oz. Shredded Parmesan Cheese
- ½ fl. oz. Balsamic Fig Glaze
- ½ oz. Crumbled Bacon
- 2 tsp. Chicken Broth Concentrate
- ½ tsp. Garlic and Parsley Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) oPN679PX
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Calories620
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Carbohydrates20g
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Net Carbs15g
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Fat39g
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Protein49g
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Sodium1490mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Pat steaks dry and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Start the Brussels Sprouts
Place Brussels sprouts on prepared baking sheet and toss with 11/2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.
Massage oil and seasonings into Brussels sprouts and spread into a single layer, cut-side down.Roast in hot oven until tender and browned, 12-15 minutes.Carefully remove from oven.While Brussels sprouts roast, continue recipe. -
3 Cook the Steak
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner. Transfer steaks to a plate and tent with foil. Rest, 3 minutes.Wipe pan clean and reserve. -
4 Cook the Fig Glaze
Return pan used to cook steaks to medium heat. Add chicken base, 2 Tbsp. water, and fig glaze to hot pan. Bring to a simmer.
Once simmering, stir occasionally until glaze slightly thickens, 1-2 minutes.Remove from burner. -
5 Finish Brussels Sprouts and Finish Dish
Place a large non-stick pan over medium heat. Add bacon to hot, dry pan and stir occasionally until crispy, 1-2 minutes.
Add cream cheese, 1/4 cup water, and garlic and parsley seasoning. Stir vigorously to combine and bring to a simmer.Once simmering, add half the shredded cheese (reserve remaining for garnish) and stir often until melted and combined.Add roasted Brussels sprouts and stir until coated. Brussels sprouts will be hot! Use caution.Remove from burner.Plate dish as pictured on front of card, topping steak with fig glaze and garnishing Brussels sprouts with remaining shredded cheese. Bon appétit!
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