Meal Kit
Brasserie-Style Sirloin Steak
with truffle frites and herb butter
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Justin Paruszkiewicz
Imagine yourself strolling around Paris. Not Paris, Texas, and not circling a blonde socialite from fifteen years ago, but the real deal, the legendary City of Lights. Late in the day, you and your romantic partner stop in a tiny bistro on a side street. A bottle of red wine, some Édith Piaf wafting through the candle smoke… and this meal shows up on your table. Juicy steak, frites with truffle oil, and a compound butter with a heavenly combination of parsley and garlic. Can one have a perfect Parisian vacation sitting at home with a meal they just cooked? You're about to find out.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Sirloin Steaks
- 8 oz. Green Beans
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1 oz. Butter
- ¼ oz. Parsley
- 2 Garlic Cloves
- ¼ fl. oz. Truffle Oil
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) QOjRYMOw
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Calories740
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Carbohydrates42g
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Net Carbs36g
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Fat45g
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Protein41g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
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 ribeye, follow same instructions as sirloin in Steps 1 and 4, cooking undisturbed until browned and steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
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If using chicken breasts, follow same instructions as sirloin in Steps 1 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry and season flesh side with ¼ tsp. salt and a pinch of pepper. Follow same instructions as sirloin in Step 4, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Cut potatoes into 1/2" sticks (or frites). Pat dry.
Stem and mince parsley.Trim ends off green beans.Mince garlic.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Bake the Frites
Place frites on prepared baking sheet and toss with truffle oil (to taste), 1 Tbsp. olive oil, 1/2 tsp. salt, and a pinch of pepper.
Spread into a single layer and bake in hot oven, 15 minutes, tossing fries halfway through.After 15 minutes, toss again. Bake again until golden brown, 18-20 minutes.Let baked frites rest, 5 minutes.While frites bake, make herb butter. -
3 Make the Herb Butter
Thoroughly mix 3/4 the softened butter, half the garlic (to taste; reserve remaining of both for green beans), parsley, a pinch of salt, and 1/4 tsp. pepper in a mixing bowl.
Form butter mixture into two equally-sized disks. Refrigerate until 5 minutes before plating. -
4 Cook the Steaks
Heat 2 tsp. olive oil in a medium non-stick pan over medium heat.
Add steaks to hot pan and cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove steaks to a plate. Rest, 3 minutes. Wipe pan clean and reserve. -
5 Cook Green Beans and Finish Dish
Return pan used to cook steaks to medium heat. Add 1/4 cup water and green beans to hot pan. Cover, and cook until bright green and tender, 4-5 minutes.
Uncover, and stir in remaining butter and remaining garlic. Reduce heat to low and stir until water is evaporated, and green beans are coated in butter, 2-3 minutes.Season with 1/4 tsp. salt and a pinch of pepper. Remove from burner.Plate dish as pictured on front of card, topping steaks with herb butter. Bon appétit!
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