Meal Kit

Grains of Paradise-Crusted Sirloin

with mashed sweet potato

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

We've put a twist on steak au poivre by replacing the traditional black peppercorn crust with grains of paradise, a uniquely named seed native to Africa. They're a little bit peppery and a whole lot aromatic. We pair it with mashed sweet potatoes and roasted zucchini for a sirloin you won't soon forget.

In Your Box (serves 2)

  • 2 Zucchini
  • 20 oz. Sweet Potatoes
  • 2 Green Onions
  • 1 tsp. Grains of Paradise
  • 2 Sirloin Steaks
  • Info
    5 fl. oz. Canned Evaporated Whole Milk
  • Info
    0.9 oz. Butter
  • 1 fl. oz. Sherry
  • 1 Tbsp. Bonewerks Classic Veal Demi-Glace

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Medium 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
  1. 1

    Prepare the Ingredients

    Trim zucchini ends and slice on an angle into 1/4" rounds. Peel and cut sweet potato into 1" dice. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Keep grains of paradise in their shipping bag and, using a small pan, crack into a coarse powder. A meat mallet, spice grinder, or mortar and pestle are also great tools for this. Don't worry if some larger chunks remain. Rinse steaks, pat dry, and season with a pinch of salt and grains of paradise. Lightly press grains into steak.

  2. 2

    Boil Sweet Potatoes and Roast Zucchini

    Bring a small pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook 12-15 minutes, or until tender. Arrange zucchini slices on prepared baking sheet, drizzle with 1 tsp. olive oil, and season with a pinch of salt and pepper. Roast 8-10 minutes, or until tender and slightly caramelized.

  3. 3

    Finish the Potatoes

    When potatoes are tender, drain in colander and return to pot. Add 2 Tbsp. evaporated milk and 1/3 the butter. Mash with a potato masher or fork until smooth. Season to taste with 1/2 tsp. of salt and a pinch of pepper. Set aside and keep warm.

  4. 4

    Sear the Steaks

    Heat a medium pan over medium heat. Add 1/2 the remaining butter and 1 tsp. olive oil to pan and melt. Add steaks to hot pan and cook 4-5 minutes per side, or until well-browned and steaks reach a minimum internal temperature of 145 degrees. Remove steaks to a plate and return pan to medium-high heat (no need to wipe clean).

  5. 5

    Make the Sauce

    Add 1 tsp. olive oil to pan and white portions of green onion. Cook 1 minute, stirring constantly. Add sherry and cook 2 minutes, or until mostly evaporated. Add remaining evaporated milk and bring to a simmer. Cook 5 minutes, or until sauce is thickened. Remove from heat and swirl in demi-glace and remaining butter. Season to taste with a pinch of salt and pepper.

  6. 6

    Plate the Dish

    Place a serving of zucchini and sweet potatoes on a plate. Serve steak against vegetables and ladle sauce in front. Garnish potatoes with remaining green onions.

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