Family Meal: Pan-Seared Steak and Potatoes

with horseradish-parsley mayo, yum yum sauce, and curry ketchup

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Soy

A note about serious food allergies

We're invoking the Rule of Three for the sauces with this pan-roasted top blade steak and crispy potatoes. Having one sauce is ho-hum, two sauces seems non-committal, but three sauces offers a flavor triad that can't be matched. Whatever mood strikes you, there's a sauce for that. Go for the tried-and-true horseradish-parsley mayo if you're a straight shooter. If you're feeling whimsical, take a dip in the smoky and spicy yum yum sauce. Or for the adventure-seekers, try the curry-infused ketchup. Anyway you slice it, meat and potatoes never had it so good.

In Your Box

  • 16 Parsley Sprigs
  • 4 Russet Potatoes
  • 4 fl. oz. Ketchup
  • 4 tsp. Curry Powder
  • 3 tsp. Smoked Paprika
  • Info
    1 cup Mayonnaise
  • 6 tsp. Sriracha
  • 4 tsp. Sugar
  • Info
    4 Tbsp. Horseradish Sauce
  • 4 Steaks
  • Nutrition (per serving)

  • Calories
    970
  • Carbohydrates
    68g
  • Fat
    70g
  • Protein
    43g
  • Sodium
    1724mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 3 Small Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Potatoes
    1

    Cook the Potatoes

    Stem parsley and mince leaves. Slice potatoes into ½" rounds. Place potatoes onto prepared baking sheet, drizzle with 1 Tbsp. olive oil and ½ tsp. salt, and toss to combine. Spread into a single layer and bake 18 minutes. Remove from oven. Potatoes should be lightly brown around edges. Flip potatoes, and roast until potatoes are tender and golden brown, 12-18 minutes. Remove from oven, sprinkle with half the parsley, and set aside. While potatoes cook, make sauces.

  • Step 2 - Make the Curry Ketchup
    2

    Make the Curry Ketchup

    Combine ketchup, half the curry powder, and 1 tsp. smoked paprika (reserve remaining for yum yum sauce) in a small bowl. Stir until smooth. Taste and add more curry powder if desired. Set aside.

  • Step 3 - Make the Yum Yum Sauce
    3

    Make the Yum Yum Sauce

    Combine half the mayonnaise (reserve remaining for horseradish-parsley mayonnaise), Sriracha (to taste), sugar, and remaining smoked paprika in a small bowl. Stir together and set aside.

  • Step 4 - Make the Horseradish-Parsley Mayonnaise
    4

    Make the Horseradish-Parsley Mayonnaise

    Combine remaining mayonnaise, horseradish sauce, and remaining parsley in a small bowl. Stir together and set aside.

  • Step 5 - Cook the Steak
    5

    Cook the Steak

    Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper. Place a large non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and steaks to hot pan. Sear until browned, 3-4 minutes. Flip, reduce heat to medium, and cook until browned and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from pan and rest 3-4 minutes.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place potatoes on a plate and lean steak against them. Serve sauces on the side, to be used for dipping both steak and potatoes.