Meal Kit

Balsamic Steak

with roasted garlic mashed potatoes and zucchini

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

The Italian word "balsamic" means, by way of Latin and Greek, balsam-like, or "restorative" and "curative." (Going back, it also can mean "perfume/spice"… the word contains multitudes!) This meal also contains multitude, with meaty steak topped with a balsamic sauce, mashed potatoes flavored with earthy roasted garlic and cheesy roasted zucchini. Restore and cure your dinner wants with this balsamic steak meal.

In Your Box (serves 2)

  • 12 oz. Sirloin Steaks
  • 12 oz. Yukon Potatoes
  • 1 Zucchini
  • ½ fl. oz. Red Wine Vinegar
  • Info
    2 oz. Light Cream Cheese
  • 1 fl. oz. Balsamic Glaze
  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    2 tsp. Beef Flavor Demi-Glace Concentrate
  • 2 Garlic Cloves
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Pot

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

  • If using pork chops, follow same instructions as sirloin in Step 4, cooking until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Pork chop thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.

  • If using chicken breasts, follow same instructions as sirloin in Step 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using ribeye steak, follow same instructions as sirloin in Step 4, cooking 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. Halve to serve.

  1. 1

    Roast Garlic and Start Potatoes

    Place garlic on a piece of foil and top with 1 tsp. olive oil. Form a pouch around garlic.

    Place garlic pouch directly on oven rack, opening side up, and roast in hot oven until tender, 15-20 minutes.

    While garlic roasts, cut potatoes into large evenly-sized chunks.

    Bring a medium pot with potatoes covered with water to a boil. Cook until fork-tender, 14-18 minutes.

    Drain potatoes in a colander and return to pot.

    While potatoes cook, continue recipe.

  2. 2

    Roast the Zucchini

    Trim zucchini ends, halve lengthwise, and cut into 1/2" slices.

    Place on prepared baking sheet in a single layer. Spray evenly with cooking spray. Top with 1/4 tsp. salt, a pinch of pepper, and half the shredded cheese (reserve remaining for potatoes).

    Roast in hot oven until tender and cheese melts, 15-20 minutes.

    While zucchini roasts, continue recipe.

  3. 3

    Finish the Potatoes

    After 15-20 minutes, carefully remove garlic pouch from oven. Transfer to a clean cutting board and let cool slightly, 3 minutes.

    Carefully mince roasted garlic.

    Return pot with potatoes to medium heat. Add 1/4 cup water, softened cream cheese, roasted minced garlic, remaining shredded cheese, and 1/2 tsp. salt. Mash until desired consistency is reached.

    Remove from burner. Cover and set aside.

  4. 4

    Cook the Steak

    Pat steaks dry and season both sides with a pinch of salt and pepper.

    Place a medium non-stick pan over medium heat and add 2 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. Rest, 3 minutes.

    Reserve pan; no need to wipe clean.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook steaks to medium heat.

    Add 1/4 cup water, demi-glace, red wine vinegar, a pinch of salt, and balsamic glaze to hot pan. Bring to a boil.

    Once boiling, stir occasionally until sauce begins to thicken, 3-4 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!

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