All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
They say not to fix what isn't broken, but we can't help tinkering with the classics around the edges. This dish gives you traditional steak and potatoes but with a Sweet(y) twist. Inspired by piri piri sauce, the relish spices the mild sweetness of Sweety Drop peppers with vinegar, honey, and oregano and pairs perfectly with the steak. We think you'll agree we're not so much messing with the classics as creating a new one.
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
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
Prepare the Ingredients
Peel and cut potatoes into large chunks. Bring a small pot with potatoes, 1 tsp. salt, and enough water to cover to a boil over high heat. Reduce to a simmer and cook until potatoes until fork tender, 12-15 minutes. While potatoes simmer, mince roasted red peppers. Drain Sweety Drop peppers and mince. Stem and coarsely chop oregano. Coarsely chop half the peas, or crush with the bottom of a small pot. Rinse steaks, pat dry, and season both sides with ½ tsp. salt and a pinch of pepper.
Make the Mashed Potatoes
Drain potatoes in colander and return to pot. Add half the butter (reserve remaining for peas), half the milk, and mash with a potato masher or fork until smooth. Add remaining milk 2 Tbsp. at a time to achieve desired smoothness. Season with ½ tsp. salt and a pinch of pepper. Set aside and keep warm.
Make the Sweety Drop Relish
Combine roasted red peppers, Sweety Drop peppers (to taste), balsamic vinegar, honey, and half the oregano (reserve remaining for peas) in a small mixing bowl. Drizzle in 2 tsp. olive oil and stir. Set aside to let flavors marry.
Cook the Steaks
Heat a medium 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, 4-5 minutes per side. Remove steaks from pan and wipe pan clean. Rest steaks 5 minutes before slicing.
Make the Peas
Return pan used for steaks to medium heat. Add 1 tsp. olive oil and peas (mashed and whole) to pan. Cook, stirring often, until heated through, 2 minutes. Stir in remaining butter and remaining oregano. Season with ½ tsp. salt and a pinch of pepper and remove from burner.
Plate the Dish
Slice steak if desired (see From the Chef for tips). Place a serving of mashed potatoes on a plate and half-mashed peas next to them. Spoon Sweety Drop relish in front and top with steak.
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