Meal Kit
Culinary Collection
French Onion Steak
with peppercorn-buttered potatoes and crispy baked tomatoes
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Rachel Post
What's better than a meaty, delicious, juicy steak? A meaty delicious juicy steak that has shallot and cheese on it. (We answered our own question there.) But that's not the only thing that's “better than better” in this meal. Potatoes topped with a buttery, briny green peppercorn mix and tomatoes roasted to crunchy panko-topped perfection are better than your average sides, at least in our humble opinion. What's better than this meal? Nothing.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 12 oz. Yukon Potatoes
- 2 Roma Tomatoes
- 1 Shallot
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1 oz. Shredded Grand Cru (Gruyere) Cheese
- 1 oz. White Cooking Wine
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⅗ oz. Butter
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
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2 Tbsp. Italian Panko Blend
- ¼ oz. Brined Green Peppercorns
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) o30jdZq0
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Calories780
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Carbohydrates47g
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Net Carbs42g
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Fat44g
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Protein45g
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Sodium1380mg
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 NY strip steak, follow same instructions as sirloin in Steps 2, 3, and 4, searing, 2-3 minutes per side, then roasting until steak reaches minimum internal temperature, 9-11 minutes. Rest, 3 minutes. Halve to serve.
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If using chicken breasts, follow same instructions as sirloin in Steps 2, 3, and 4, searing 2-3 minutes per side, then roasting until chicken reaches minimum internal temperature, 10-12 minutes.
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If using ribeye, follow same instructions as sirloin in Steps 2, 3, and 4, searing, 2-3 minutes per side, then roasting until steak reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes. Halve to serve.
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1 Start the Vegetables
Cut potatoes into 2" dice.
Halve tomatoes lengthwise.Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes. Spread into a single layer on half the baking sheet. Place tomatoes, cut side up, on empty half and top with 1/4 tsp. salt, a pinch of pepper, and 1 tsp. olive oil.Roast in hot oven until potatoes are golden brown and tender, 30-35 minutes, flipping potatoes once halfway through.While vegetables roast, prepare ingredients. -
2 Prepare the Ingredients
Peel and halve shallot. Slice thinly.
Combine green peppercorns and softened butter in a mixing bowl, mashing until thoroughly combined. Set aside.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
3 Sear the Steaks
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan and sear undisturbed until browned, 2-3 minutes per side.Remove from burner. -
4 Finish the Steaks and Vegetables
Remove baking sheet from oven and push potatoes to one side. Baking sheet will be hot! Use a utensil. Top potatoes evenly with green peppercorn butter. Top tomatoes evenly with panko and 1 tsp. olive oil.
Add steaks to empty space on baking sheet and top evenly with cheese. Reserve pan; no need to wipe clean.Roast again until panko is golden brown and steaks reach a minimum internal temperature of 145 degrees, 7-10 minutes.Remove from oven and rest steaks, at least 3 minutes.While vegetables roast, make sauce. -
5 Make Sauce and Finish Dish
Return pan used to cook steaks to medium-high heat and add 1 tsp. olive oil. Add shallot and a pinch of salt and pepper to hot pan and stir occasionally until beginning to brown, 7-10 minutes.
Add 1/4 cup water, demi-glace, and white wine. Bring to a simmer, stirring constantly.Once simmering, stir constantly until sauce slightly thickens, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping steaks with sauce. Bon appétit!
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