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
A meal shouldn't be all one thing; complexity and contrast is part of what delights about food. For example, this meal has the rugged mesquite steak, full of sweet, smoky intensity on a succulent sirloin. But it also has kale, the greenery of the hip and healthy. Here, it's cooked with butter and garnished with almonds, bringing it to new rich heights. And somewhere between manly man mesquite and hipster co-op kale, is the cheesy potatoes pressé, a middle ground between vegetable health and rich decadence. Balanced deliciousness is the best kind.
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
Medium Non-Stick Pans
Before You Cook
Form the Potato Pressé
Peel potatoes, halve lengthwise, and cut into very thin slices.
In six muffin cups, shingle potato slices flat at 90-degree angles, overlapping to form a circle until cups are halfway full. There should be 5-7 slices in each cup.
Press potato down into cups. Season cups with a pinch of salt, then divide cheese between cups.
Repeat filling cups as before with remaining potato slices, pressing them into cheese. Potato slices may overflow cups, and there may be extra slices. Season cups again with a pinch of salt.
Bake the Potato Pressé
Spray a piece of foil with cooking spray and tightly wrap muffin tin, sprayed side down.
Bake in hot oven, 20 minutes.
Remove foil and bake until golden brown, 10-15 minutes.
Rest cooked potatoes 5 minutes. After resting, slide a knife around potato cups to release from muffin tin.
While potatoes bake, prepare remaining ingredients.
Prepare Ingredients and Cook Steak
Stem and coarsely chop kale.
Pat steaks dry, and season both sides with mesquite seasoning.
After removing foil from potato cups, place a medium 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. Don't worry if seasoning chars.
Remove from burner. Remove steaks to a plate and rest 3 minutes.
Reserve pan; no need to wipe clean.
Cook the Kale
Place another medium non-stick pan over medium heat.
Add half the butter (reserve remaining for sauce) and kale to hot pan. Stir occasionally until kale is wilted, 2-3 minutes.
Remove from burner. Season with ¼ tsp. salt. Garnish with almonds.
Make Sauce and Finish Dish
Return pan used to cook steaks to medium-high heat. Add ⅓ cup water, beef demi-glace, and any accumulated juices from resting steaks to hot pan and bring to a boil. Cook until reduced by half, 2-4 minutes.
Remove from burner and swirl in remaining butter.
Plate dish as pictured on front of card, flipping potatoes and drizzling steak with sauce. Bon appétit!
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