Family Meal Kit
Premium
Bistro Steak
with potato wedges and chopped wedge salad
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk, Eggs, Wheat, Soy
- Protein-Packed
Chef
David Welch
In Your Box (serves 4)
- 4 Russet Potatoes
- 20 oz. Beef Top Round Steaks
- 2 Romaine Heart
- 1 Roma Tomato
- 3 fl. oz. Buttermilk Ranch Dressing
- 2 fl. oz. Black Pepper Sauce
- 2 oz. Shredded Cheddar Cheese
- 1½ oz. BBQ Sauce
- 1 oz. Seasoned Croutons
- 6 Chive Sprigs
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)
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Calories680
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Carbohydrates60g
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Net Carbs54g
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Fat30g
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Protein43g
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Sodium1400mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Butter
- Salt
- Olive Oil
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using sirloin steaks, follow same instructions.
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1 Roast the Potato Wedges
Cut potatoes into 1/4" wedges and pat dry.
Place wedges on prepared baking sheet and toss with 2 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper. Spread into a single layer.Roast in hot oven, 20 minutes.Carefully remove from oven and flip wedges. Sheet and wedges will be hot! Use a utensil. Roast again until golden-brown and tender, 15-20 minutes.Carefully remove from oven.While wedges roast, continue recipe. -
2 Prepare the Ingredients
Hold lettuce at root end and chop coarsely. We recommend thoroughly washing your lettuce as it may contain incidental grit or pests. To completely clean, place in a bowl covered with water and massage. Drain and pat dry.
Core tomato and cut into 1/2" dice.Mince chives.Pat steaks dry and season both sides with 1/2 tsp. salt and a pinch of pepper. Steak coloration may vary upon arrival due to packaging processes; steak quality and flavor will not be impacted. -
3 Cook the Steaks
Summertime, and the grilling is easy! To grill these steaks, heat grill to medium. Follow same instructions, grilling until browned and steak reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Place a large 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 3-5 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.While steaks cook, continue recipe. -
4 Assemble the Salad
In a mixing bowl, combine lettuce, tomatoes, cheese, half the chives (reserve remaining for garnish), dressing, and a pinch of salt. Gently toss until evenly coated. Set aside.
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5 Make Sauce and Finish Dish
In a microwave-safe bowl, combine BBQ sauce, 2 Tbsp. butter, black pepper sauce (to taste), and 1 Tbsp. water.
Microwave uncovered until butter is melted, 30-45 seconds.Carefully remove from microwave and stir to combine.Plate dish as pictured on front of card, garnishing steak with sauce (to taste) and remaining chives. Slice steak, if desired. Top salad with croutons. Bon appétit!
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