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
Far from your workaday meat-and-potatoes dinner, this meal offers a delightful blend of flavors and textures to put a fresh take on, well, meat and potatoes. Tender flat iron steak is among the most flavorful cuts around, and this garlic-tomato sauce is a fresh and robust accompaniment. Competing for top-billing on this plate are these crispy potato fritters. Mashed red bliss potatoes get a distinctly nutty infusion from Parmesan cheese, then pan-fried to golden-brown perfection. When simple, clean flavors come together this easily, you win.
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
Medium 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
Prepare the Potatoes
Cut potatoes into ¾" dice. Bring a medium pot with potatoes and enough water to cover to a boil over high heat. Cook until tender, 12-15 minutes. Drain in colander, and return potatoes to pot off-burner. Coarsely mash with a potato masher or fork and stir in Parmesan cheese. Set aside until cool enough to handle, 5-10 minutes. While potatoes cool, prepare ingredients.
Prepare the Ingredients
Halve grape tomatoes lengthwise. Cut garlic into 1/8" slices. Stem and coarsely chop oregano. Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Make the Potato Cakes
Divide potato mixture into eight pieces and roll each piece into a ball slightly bigger than a ping pong ball. Flatten each ball to ½" thick, making eight round patties. Place a large non-stick pan over medium-high heat. Add half the butter (reserve remaining for sauce) and ½ tsp. olive oil to hot pan. Place potato cakes into pan and cook undisturbed until golden brown, 2-4 minutes per side. Remove pan from burner and set aside.
Cook the Steaks
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Cook until browned, 3-4 minutes. Flip steaks, reduce heat to medium, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes. Remove to a plate and rest 2-3 minutes. Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook steaks to medium-high heat. Add ½ tsp. olive oil and garlic to hot pan and cook until aromatic, 30 seconds. Add white wine, bring to a boil, and cook until reduced by half, 1-2 minutes. Add grape tomatoes, ¼ tsp. salt, and a pinch of pepper, and cook until warmed through, 1-2 minutes. Gently swirl in remaining butter. Remove from burner and add oregano.
Plate the Dish
Serve four potato cakes on plate. Place steak next to cakes, then spoon sauce around and over steak.
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