Blue Cheese-Crusted Steak

with brown butter mash and asparagus

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

In Your Box (serves 2)

  • 4 oz. Grape Tomatoes
  • 2 tsp. Grainy Mustard
  • 2 Sirloin Steaks
  • Info
    ⅗ oz. Butter
  • Info
    1 oz. Sour Cream
  • 8 oz. Asparagus
  • Info
    1 oz. Blue Cheese
  • 2 Russet Potatoes
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Colander
  • 1 Medium Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Trim woody ends off asparagus and cut into 1” lengths. Halve tomatoes. Peel and cut potatoes into 1" dice. Bring a small pot with potatoes and enough water to cover to a boil over high heat. Cook until easily pierced with a fork, 10-12 minutes. While potatoes boil, pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Cook the Potatoes

    Cook the Potatoes

    Drain cooked potatoes in a colander. Return potatoes to pot and add sour cream Mash until desired consistency is reached. Season with ¼ tsp. salt and a pinch of pepper. Cover and set aside.

  • Step 3 - Cook the Steaks

    Cook the Steaks

    Place a medium pan over medium-high heat with 2 tsp. olive oil. Add steaks to hot pan and cook undisturbed until browned, 2-3 minutes. Transfer seared steaks to prepared baking sheet, seared side up. Top with blue cheese. Roast in hot oven until steaks reach a minimum internal temperature of 145 degrees, 7-9 minutes. Reserve pan; no need to wipe clean.

  • Step 4 - Cook the Vegetables

    Cook the Vegetables

    Add butter to pan used to sear steaks and place over medium-high heat. Cook until lightly browned and "nutty" smelling, 1-2 minutes. Remove butter to a bowl. Return pan to medium heat and add 2 tsp. olive oil. Add asparagus to hot pan and cook undisturbed, 1-2 minutes. Then stir occasionally, 1-2 minutes. Add tomatoes and mustard and stir occasionally until asparagus is tender and tomatoes lightly blister, 1-2 minutes. Remove from burner. Season with ¼ tsp. salt and a pinch of pepper.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, garnishing potatoes with brown butter. Bon appétit!