Meal Kit

Crispy Mozzarella-Crusted Steak and Robert Sauce

with garlic roasted fingerling potatoes and Brussels sprouts

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    2 Tbsp. Italian Panko Blend
  • ½ oz. Dijon Mustard
  • 1 oz. White Cooking Wine
  • Info
    2 tsp. Beef Demi-Glace
  • ½ tsp. Garlic Salt
  • Info
    ⅗ oz. Butter
  • Info
    1 oz. Shredded Mozzarella
  • 8 oz. Brussels Sprouts
  • 12 oz. Sirloin Steaks
  • 12 oz. Fingerling Potatoes

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.

  • Nutrition (per serving)

  • Calories
    741
  • Carbohydrates
    45g
  • Fat
    39g
  • Protein
    45g
  • Sodium
    1645mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

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
  1. 1

    Roast The Potatoes and Brussels

    Halve potatoes lengthwise. Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Toss fingerling potatoes and brussels with 3 tsp. olive oil, garlic salt, and a pinch of salt and pepper on prepared baking sheet. Spread into a single layer and roast until golden brown and fork-tender, 18-20 minutes. While potatoes roast, prepare the steak topping.

  2. 2

    Toast The Panko

    Place a medium non-stick pan over medium heat. Add 1 tsp olive oil and panko to hot pan. Cook, stirring often until toasted, 2-3 minutes. Transfer to a plate. Reserve pan; no need to wipe clean.

  3. 3

    Cook The Steak

    Pat steaks dry, and season both sides with ¼ tsp salt and a pinch of pepper. In the same pan over medium-high heat, add 1 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 2-3 minutes. Transfer steaks to prepared baking sheet with vegetables. Top with panko and cheese. Roast in hot oven until steaks reach a minimum internal temperature of 145 degrees, 10-12 minutes. Rest cooked steaks at least 3 minutes." Reserve pan; wipe clean.

  4. 4

    Make The Sauce

    In the same pan over medium heat, add wine, demi, mustard, and a pinch of salt and pepper and bring to a simmer. Remove from heat and stir in butter.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card. Bon appétit!

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