with sour cream & onion mashed potatoes and broccoli
Prep & Cook Time:50-60 min.
Cook Within:6 days
Spice Level:Not Spicy
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
A note about serious food allergies
Garlic, lemon, and herbs together are just an amazing bouquet of flavors and smells, ones that naturally go together like peas in pod. (A delicious pod!) But you add some butter in there and let it melt all into the crevices and valleys of a juicy, perfectly cooked steak? There you have something that goes beyond amazing, and into the sublime.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
If using NY strip steak, follow same instructions as sirloin in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.
If using chicken breasts, follow same instructions as sirloin in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using mahi-mahi, pat dry and halve. Follow same instructions as sirloin in Steps 1 and 3, cooking until mahi-mahi reaches minimum internal temperature, 3-5 minutes per side.
If using filets mignon, follow same instructions as sirloin in Steps 1 and 3, cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes.
Start Mashed Potatoes and Prepare Ingredients
Cut potatoes into large evenly-sized chunks.
Bring a medium pot with potato chunks covered by 8 cups water and 2 tsp. salt to a boil. Reduce to a simmer and cook until fork-tender, 14-18 minutes.
While potatoes boil, trim and thinly slice green onions.
Cut broccoli into bite-sized pieces.
Zest and halve lemon. Cut one half into wedges and juice the other half.
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Finish the Mashed Potatoes
Once potatoes are fork-tender, reserve ¼ cup potato cooking water. Drain potatoes in a colander and return to pot.
Add sour cream, cream cheese, half the reserved potato cooking water, seasoning blend, green onions (reserve 2 tsp. for butter), and ¼ tsp. salt. Mash until smooth. If too thick, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.
Roast the Broccoli
Place broccoli on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and roast in hot oven until tender and browned, 14-16 minutes.
While broccoli roasts, cook steaks.
Cook the Steaks
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan. Cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove from burner. Remove steaks from pan and rest at least 5 minutes.
Make Butter and Finish Dish
Combine softened butter, 1 tsp. lemon juice, lemon zest, garlic and herb goat cheese (crumbling if needed), reserved green onions, and a pinch of salt in a mixing bowl.
Plate dish as pictured on front of card, topping steak with butter. Squeeze lemon wedges over broccoli to taste. Bon appétit!
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