Blade Steak with Dried Tomato-Oregano Butter

with smoky creamed corn and pan-roasted potatoes

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

Forget that dented can collecting dust in the back of your pantry; this is creamed corn the way it was meant to be. With earthy fontina cheese and jammy sun-dried tomatoes, our creamy kernels are the perfect companion to a steak topped with tomato-oregano compound butter. As oregano was an ancient symbol of joy, we predict you'll never be more joyful to let your cans collect dust.

In Your Box (serves 2)

  • Info
    ⅗ oz. Butter
  • 3 Oregano Sprigs
  • 1 Russet Potato
  • ½ oz. Julienned Sun-Dried Tomatoes
  • 2 Top Blade Steaks
  • 8 oz. Frozen Corn Kernels
  • Info
    3 fl. oz. Heavy Whipping Cream
  • Info
    1½ oz. Fontina Cheese Slices
  • Nutrition (per serving)

  • Calories
    972
  • Carbohydrates
    80g
  • Fat
    45g
  • Protein
    56g
  • Sodium
    999mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Medium Oven-Safe Pan
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Stem and mince oregano. Peel and cut potato into 1" dice. Place sun-dried tomatoes in a small mixing bowl and cover with warm water to rehydrate. Rinse steaks, pat dry, and season both sides with a pinch of salt and pepper.

  • Step 2 - Cook the Potatoes
    2

    Cook the Potatoes

    Place a medium oven-safe pan over medium-high heat. Add 1 Tbsp. olive oil and potatoes to hot pan and cook 1 minute. Cover, reduce heat to medium, and cook 5 minutes, stirring once halfway through. Uncover, place pan in oven, and roast until golden brown and tender, 20-22 minutes. Stir once halfway through cooking. Remove from oven, toss with half the oregano (reserve remaining for compound butter) and season to taste with salt and pepper. Set aside. While potatoes roast, cook steaks.

  • Step 3 - Cook the Steaks
    3

    Cook the Steaks

    Heat a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Cook until well-browned and steaks reach a minimum internal temperature of 145 degrees, 4-7 minutes per side. Remove to a plate, cover with foil, and rest at least 5 minutes while preparing butter and corn. Wipe pan clean and reserve.

  • Step 4 - Make the Compound Butter
    4

    Make the Compound Butter

    Drain and mince sun-dried tomatoes. Combine softened butter, half the sun-dried tomatoes (reserve remaining for corn), remaining oregano, and a pinch of salt and pepper in a small mixing bowl. Form into two disks about 1½" in diameter and refrigerate to firm up.

  • Step 5 - Make the Creamed Corn
    5

    Make the Creamed Corn

    Return pan used to cook steaks to medium-high heat. Add corn, cream, and ¼ tsp. salt to hot pan and cook, stirring occasionally, until slightly thickened, 3-5 minutes. Add cheese and remaining sun-dried tomatoes, stirring constantly to completely melt cheese into sauce, 1-2 minutes. Sauce will thicken as it cools.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Spoon creamed corn onto a plate or into a small serving dish. Serve potatoes and steak alongside and place a disk of compound butter on steak.