with horseradish-parsley mayo, yum yum sauce, and curry ketchup
Prep & Cook Time:35-45 min.
Cook Within:6 days
A note about serious food allergies
We're invoking the Rule of Three for the sauces with this pan-roasted steak and crispy potatoes. Having one sauce is ho-hum, two sauces seems non-committal, but three sauces offer a flavor triad that can't be matched. Whatever mood strikes you, there's a sauce for that. Go for the tried-and-true horseradish-parsley mayo if you're a straight shooter. If you're feeling whimsical, take a dip in the smoky and spicy yum yum sauce. Or for the adventure-seekers, try the curry-infused ketchup. Final pro tip: try all three at once for a true symphony of flavors. Any way you slice it, meat and potatoes never had it so good.
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 Pan
Before You Cook
Cook the Potatoes
Stem parsley and mince leaves. Slice potatoes into ½" rounds. Place potatoes onto prepared baking sheet, drizzle with 1 Tbsp. olive oil and ½ tsp. salt, and toss to combine. Spread into a single layer and bake 15 minutes. Remove from oven. Potatoes should be lightly brown around edges. Flip potatoes, and roast until potatoes are tender and golden brown, 10-15 minutes. Remove from oven, sprinkle with half the parsley, and set aside. While potatoes cook, make sauces.
Make the Curry Ketchup
Combine ketchup, half the curry powder, and ½ tsp. smoked paprika (reserve remaining for yum yum sauce) in a small bowl. Stir until smooth. Taste and add more curry powder if desired. Set aside.
Make the Yum Yum Sauce
Combine half the mayonnaise (reserve remaining for horseradish-parsley mayonnaise), Sriracha (to taste), sugar, and remaining smoked paprika in a small bowl. Stir together and set aside.
Make Horseradish-Parsley Mayonnaise
Combine remaining mayonnaise, horseradish sauce, and remaining parsley in a small bowl. Season with a pinch of salt and pepper. Stir together and set aside.
Cook the Steak
Rinse steaks, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Sear until browned, 3-4 minutes. Flip, reduce heat to medium, and cook until browned and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from pan and rest 3-4 minutes.
Plate the Dish
Serve potatoes on a plate and lean steak against them. Serve sauces on the side and dip to your heart's content.
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