Meal Kit
Culinary Collection
Pear and Blue Cheese Sirloin
with fondant potatoes
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Jimmy Shay
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Sirloin Steaks
- 8 oz. Brussels Sprouts
- 1 Bosc Pear
- 0.9 oz. Butter
- 0.88 oz. Balsamic Vinegar
- 4 tsp. Chicken Broth Concentrate
- ½ oz. Blue Cheese Crumbles
- ½ tsp. Garlic Salt
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)
-
Calories950
-
Carbohydrates67g
-
Net Carbs58g
-
Fat51g
-
Protein46g
-
Sodium1970mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Medium Oven-Safe Non-Stick Pan
- 1 Plate
- 1 Peeler
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
Customize It Instructions
-
If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
-
If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
-
1 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Peel pear, core, and cut into 1/4" dice.Peel and slice potatoes into 1" rounds.Pat steaks dry and season both sides with half the garlic salt (reserve remaining for Brussels sprouts) and a pinch of pepper. -
2 Cook the Potatoes
Place a medium oven-safe non-stick pan over medium heat and add 2 tsp. olive oil.
Add potatoes, 1/4 tsp. salt, and a pinch of pepper to hot pan. Sear until golden-brown, 2-3 minutes per side.Add 1/4 cup water, half the chicken base (reserve remaining for sauce), and butter. Stir to combine and bring to a simmer.Once simmering, flip potatoes until coated, 1-2 minutes.Remove from burner. Transfer potatoes to oven and roast in hot oven until potatoes are tender, 15-20 minutes.Carefully remove from oven. Pan handle will be hot! Use an oven mitt.While potatoes roast, continue recipe. -
3 Roast the Brussels Sprouts
Place Brussels sprouts, 2 tsp. olive oil, remaining garlic salt, and a pinch of pepper on prepared baking sheet. Massage oil and seasonings into Brussels sprouts. Spread into an even layer.
Roast in hot oven until tender, 14-16 minutes.While Brussels sprouts roast, continue recipe. -
4 Cook the Steaks
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Transfer steaks to a plate and cover with foil. Rest, 3 minutes.Wipe pan clean and keep over medium heat. -
5 Make Sauce and Finish Dish
Add 2 tsp. olive oil, pears, and a pinch of salt and pepper to hot pan. Stir occasionally until pears are slightly browned and tender, 3-5 minutes.
Add 1/4 cup water, balsamic vinegar, and remaining chicken base. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce is slightly thickened, 3-5 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping steak with sauce. Garnish with cheese (to taste). Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
