Blue Cheese and Green Onion-Crusted Steak

with roasted garlic mashed potatoes and Brussels sprouts

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 2 Russet Potatoes
  • 2 Green Onions
  • 6 oz. Brussels Sprouts
  • Info
    1½ oz. Blue Cheese
  • 2 Top Blade Steaks
  • Info
    0.9 oz. Butter
  • Info
    4 fl. oz. 2% Milk
  • Nutrition (per serving)

  • Calories
    610
  • Carbohydrates
    48g
  • Fat
    29g
  • Protein
    54g
  • Sodium
    749mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Roast Garlic and Cook Potatoes
    1

    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.

  • Step 2 - Prepare the Ingredients
    2

    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.

  • Step 3 - Finish the Potatoes
    3

    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.

  • Step 4 - Sear the Steaks
    4

    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.

  • Step 5 - Finish Steaks and Roast Brussels Sprouts
    5

    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.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a serving of Brussels sprouts and mashed potatoes on a plate. Place steak next to Brussels sprouts and mashed potatoes.