Coffee-Rubbed Steak

with brown butter mashed potatoes and roasted carrots

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

A note about serious food allergies

You start your day off with coffee, so why not start your steak off with it, too? This rub takes these sirloin steaks to a whole new level with roasted java goodness. Served with brown butter mashed potatoes and caramelized carrots, this meal has so much sweet-umami-nutty flavor going on, you won't believe it all fits on one plate.

In Your Box (serves 2)

  • Info
    4 fl. oz. Light Cream
  • 2 Russet Potatoes
  • 8 oz. Carrot
  • 2 Dill Sprigs
  • 24 oz. Sirloin Steaks
  • Info
    2 tsp. Coffee Rub
  • Info
    ⅗ oz. Butter
  • Info
    2 tsp. Beef Demi-Glace
  • Nutrition (per serving)

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

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Peel and cut potatoes into chunks. Peel, trim, and cut carrot into ½" slices at an angle. Mince dill, leaves and stems.
    Pat steaks dry, and season both sides with ¼ tsp. salt and coffee rub.

  • Step 2 - Mash the Potatoes

    Mash the Potatoes

    Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until fork-tender, 12-16 minutes. Drain potatoes in a colander and return to pot with half the brown butter (reserve remaining for topping), 2 Tbsp. cream, and ¼ tsp. salt. Brown butter is made in a later step. Mash until desired consistency is reached. If necessary, add an additional 1-2 Tbsp. cream. Cover and set aside. While potatoes simmer, roast carrot.

  • Step 3 - Roast Carrot Slices and Make Brown Butter

    Roast Carrot Slices and Make Brown Butter

    Place carrot slices on prepared baking sheet and toss with 2 tsp. olive oil and ¼ tsp. salt. Massage oil into carrots. Spread into a single layer and roast until fork-tender, 15-18 minutes. While carrot roasts, add butter to a medium non-stick pan over medium heat. Stir occasionally until butter begins to smell “nutty,” turns golden, and brown flecks appear, 5-6 minutes. Immediately transfer brown butter to a bowl. Reserve pan; no need to wipe clean.

  • Step 4 - Cook the Steaks

    Cook the Steaks

    Return pan used to brown butter to medium heat. Add 2 tsp. olive oil and steaks to hot pan and cook until dark-brown crust forms and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. If rub starts to burn, reduce heat and add 1 tsp. olive oil. Remove steaks to a plate and rest 5 minutes. Reserve pan; no need to wipe clean.

  • Step 5 - Make the Sauce

    Make the Sauce

    Return pan used to cook steaks to medium heat and add ¼ cup water, demi-glace, and any accumulated juices from resting steaks. Stir occasionally until thickened, 1-2 minutes. Remove from burner. Plate dish as pictured on front of card, garnishing steak with sauce, mashed potatoes with remaining brown butter, and carrot slices with dill. Bon appétit!