Meal Kit
Pesto Butter Steak
with mashed potatoes
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
David Welch
In Your Box (serves 2)
- 10 oz. Beef Top Round Steaks
- 8 oz. Green Beans
- 8 oz. Yukon Potatoes
- 1 oz. Basil Pesto Butter
- 1 oz. Creme Fraiche
- 2 Green Onions
- 1 tsp. Garlic Pepper
- ½ tsp. Steak Seasoning
- 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.
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Nutrition (per serving)
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Calories570
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Carbohydrates32g
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Net Carbs26g
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Fat33g
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Protein37g
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Sodium1580mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Potato Masher
- 1 Colander/Strainer
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
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Make the Mashed Potatoes
Cut potatoes into large evenly-sized chunks.
Bring a medium pot with potato chunks covered by water to a boil.Once boiling, cook until fork-tender, 14-18 minutes.Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot.Add 3 Tbsp. reserved potato cooking water, creme fraiche, 1/4 tsp. salt, half the garlic salt (reserve remaining for steaks), and pepper to pot. Mash until smooth.If too thick, add additional reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.While potatoes cook, continue recipe. -
2 Prepare the Ingredients
Trim green beans, if necessary.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat steaks dry. Season both sides with 1 tsp. olive oil, steak seasoning, and remaining garlic salt. Steak coloration may vary upon arrival due to packaging processes; steak quality and flavor will not be impacted. -
3 Cook the Steaks
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan. Cook until steaks reach desired doneness, or 3-5 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner. Rest, 3 minutes.While steaks cook, continue recipe. -
4 Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add green beans to hot pan and cook, 1 minute.After 1 minute, add 1/4 cup water and a pinch of salt and pepper. Stir to combine and bring to a simmer.Once simmering, cover. Stir occasionally until water is almost completely evaporated and green beans are tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Uncover; add white portions of green onions, a pinch of salt, and garlic pepper. Stir often until green onions are fragrant, 60-90 seconds.Remove from burner.While green beans cook, continue recipe. -
5 Mix Butter and Finish Dish
In a mixing bowl, combine softened butter and green portions of green onions.
Plate dish as pictured on front of card, topping steak with mixed butter. Slice steak, if desired. Bon appétit!
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