with roasted garlic mashed potatoes and Brussels sprouts
Prep & Cook Time:30-40 min.
Cook Within:6 days
Spice Level:Not Spicy
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
A note about serious food allergies
Feeling blue? Miss out on this blue cheese and green onion-crusted top blade steak, and you sure will be. We could wax rhapsodic about the creamy, funky flavor this cheese adds until we're blue in the face. But try it next to roasted garlic mashed potatoes and Brussels sprouts, and prepare to chase those blues away.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Roast Garlic and Cook Potatoes
Halve garlic and wrap in foil with 1 tsp. olive oil. Leave an opening on top of foil packet. Place directly on oven rack and bake until tender and lightly browned, 12-15 minutes. Set aside. While garlic cooks, peel and cut potatoes into a 2" dice. Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until tender, 18-20 minutes. While potatoes cook, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate. Trim bottoms off Brussels sprouts and halve (quarter if larger than ping pong balls). In a small mixing bowl, combine blue cheese, green portions of green onions, and a pinch of pepper. Rinse steaks, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Finish the Potatoes
Drain fork-tender potatoes in colander. Return to pot along with roasted garlic, butter, half the milk, ½ tsp. salt, and a pinch of pepper. Mash with a potato masher or fork until smooth. Add remaining milk, 1 Tbsp. at a time, until potatoes reach desired consistency.
Sear the Steaks
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place steaks in hot pan and sear on one side until browned, 2-3 minutes. Transfer to one side of prepared baking sheet, seared side up, and crust with blue cheese mixture.
Finish Steaks and Roast Brussels Sprouts
Place Brussels sprouts and white portions of green onion on other half of prepared baking sheet. Toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper and spread into a single layer on their side. Roast until steaks reach a minimum internal temperature of 145 degrees and sprouts are tender, 8-10 minutes. Rest steak 5 minutes before serving.
Plate the Dish
Place a serving of Brussels sprouts and mashed potatoes on a plate. Place steak next to Brussels sprouts and mashed potatoes.
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