Meal Kit
Culinary Collection
Garlic Butter Steak
with Persian street corn and cheesy roasted potatoes
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Eggs, Sesame
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Nick DiGiovanni
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Sirloin Steaks
- 10 oz. Frozen Corn
- 1 Lime
- 2 oz. Creme Fraiche
- 1 oz. Grated Cotija
- 0.88 oz. Mayonnaise
- ¾ oz. Roasted Garlic & Herb Butter
- ¼ oz. Cilantro
- 1 tsp. Za'atar Seasoning
- 1 tsp. Garlic Salt
- ½ tsp. Smoked Paprika
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)
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Calories1050
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Carbohydrates77g
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Net Carbs70g
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Fat63g
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Protein50g
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Sodium1600mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Zester
- 1 Plate
- 1 Peeler
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, follow same instructions.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Potatoes
Peel potatoes and cut into 1” chunks.
Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until fork-tender, 4-6 minutes.Carefully remove from microwave. Add mayonnaise, 2 tsp. olive oil, and half the garlic salt (reserve remaining for corn) and stir to combine. While stirring, rough up potato edges, making them a bit mushy. This helps them get crispier in the oven! -
2 Roast the Potatoes
Place potatoes on prepared baking sheet and toss with half the cheese (reserve remaining for corn). Spread into an even layer.
Roast in hot oven until golden and crispy, 20-30 minutes.Carefully remove from oven.While potatoes roast, continue recipe. -
3 Prepare the Ingredients
Coarsely chop cilantro.
Zest and halve lime. Juice one half and cut the other into wedges.Pat steaks dry and season both sides with half the za'atar seasoning (reserve remaining for corn), smoked paprika, and 1/4 tsp. salt. -
4 Cook the Steaks
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan. Cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.Cook time will vary depending on steak thickness; for medium-rare, check for doneness sooner.Add garlic & herb butter and let melt. Move steaks to opposite side from you in pan, then carefully tilt pan towards you. Using a large spoon, spoon butter over steaks until evenly coated, 1-2 minutes.Remove from burner. Transfer steaks to a plate. Rest, 3 minutes. Reserve remaining butter in pan. -
5 Make Corn and Finish Dish
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add corn, remaining za’atar seasoning, and remaining garlic salt to hot pan. Stir occasionally until fragrant, 2-3 minutes.Stir in 2 tsp. lime juice, 1 tsp. lime zest, creme fraiche, half the cilantro (reserve remaining for garnish), remaining cheese, and a pinch of salt and pepper. Then stir often until combined and heated through, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping steak with melted butter from pan. Garnish meal with remaining cilantro. Squeeze lime wedges over meal to taste. Bon appétit!
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