Mesquite Sirloin Steak

with cheesy potatoes pressé and kale

$9.95 per serving

Prep & Cook Time: 50-60 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

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.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • 10 oz. Kale
  • Info
    4 tsp. Beef Demi-Glace
  • 2 Sirloin Steaks
  • 2 tsp. Mesquite Seasoning
  • Info
    ⅗ oz. Butter
  • Info
    1 oz. Sliced Almonds
  • Nutrition (per serving)

  • Calories
    724
  • Carbohydrates
    44g
  • Fat
    29g
  • Protein
    53g
  • Sodium
    1426mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Muffin Tin
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Form the Potato Pressé
    1

    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 make a circle until cups are halfway full. Press potato down into cups. There should be 5-7 slices in each cup. Season cups with a pinch of salt. Divide cheese between cups, then 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.

  • Step 2 - Bake the Potato Pressé
    2

    Bake the Potato Pressé

    Spray a piece of foil with cooking spray and tightly wrap muffin tin. Bake 20 minutes, remove foil, and bake until golden brown, 10-15 minutes. Remove from oven and rest 5 minutes. After resting, slide a knife around potato cups to release from muffin tin. While potatoes bake, prepare remaining ingredients.

  • Step 3 - Prepare Ingredients and Cook Steak
    3

    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. Remove from burner. Remove steaks to a plate and rest 3 minutes. Reserve pan; no need to wipe clean.

  • Step 4 - Cook the Kale
    4

    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 wilted, 2-3 minutes. Remove from burner. Season with ¼ tsp. salt. Garnish with almonds.

  • Step 5 - Make Sauce and Finish Dish
    5

    Make Sauce and Finish Dish

    Return pan used to cook steaks to medium-high heat. Add ⅓ cup water and beef demi-glace to hot pan and bring to a boil. Cook until reduced by half, 2-4 minutes. Remove from burner and swirl in remaining butter. Add any accumulated juices from resting steaks. Plate dish as pictured on front of card, flipping potatoes, topping steak with sauce. Bon appétit!