Pimenton-Herb Butter Sirloin Steak

With Sweet Potato-Piquillo Hash

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Carb Conscious
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 you!
A note about serious food allergies

Spice up your steak-and-potato routine with this version that features crave-worthy Latin-inspired flavors. Succulent sirloin steaks are smothered in a smoked paprika, thyme, and parsley-spiked compound butter you make yourself. Just imagine all of that creamy, savory goodness melting atop a perfect steak! A rustic, hearty hash of Piquillo peppers and sweet potatoes makes this an unforgettable meal that will turn an ordinary weekday into something extraordinary.

In Your Box (serves 2)

  • 10 oz. Sweet Potato
  • 2 Piquillo Peppers
  • 1 Red Onion
  • 4 Parsley Sprigs
  • 4 Thyme Sprigs
  • Info
    1½ oz. Butter
  • 2 Sirloin Steaks
  • 1 tsp. Smoked Paprika
  • Info
    4 fl. oz. Heavy Whipping Cream

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)

  • Calories
    1275
  • Carbohydrates
    32g
  • Fat
    71g
  • Protein
    124g
  • Sodium
    449mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pan
  • 1 Medium Oven-Safe Pan
  • 1 Mixing Bowl
  • 1

    Prepare the Ingredients

    Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Peel sweet potato and cut into a ½" dice. Cut Piquillo peppers into a fine dice. Peel and cut red onion into a fine dice. Finely chop parsley. Stem two sprigs of thyme and set aside two whole sprigs for garnish. Let butter soften at room temperature. Rinse steaks and pat dry.

  • 2

    Prepare the Hash

    In a medium pan over medium-high heat, warm 1 tsp. olive oil. Once hot, add the sweet potatoes, onion, and Piquillo peppers and sauté for 5 minutes. Slowly add heavy cream while stirring and reduce heat to medium. Cook another 10 minutes or until cream has reduced and potatoes are tender. Season with a pinch of salt and pepper.

  • 3

    Cook the Steaks

    While sweet potato hash is cooking, prepare the steaks. Heat 1 tsp. olive oil in an oven-safe medium pan over high heat. Season steaks on both sides with a pinch of salt and pepper. Place steaks in pan and cook on one side for 3-4 minutes, or until nicely browned on the one side. Turn steaks and place pan in oven to cook for another 5-7 minutes or until internal temperature reaches 145 degrees. Allow steaks to rest for 5 minutes before serving to ensure juiciness.

  • 4

    Make the Compound Butter

    While steaks are cooking, place softened butter into a bowl and mix with parsley, thyme leaves (saving the whole sprigs for garnish), and smoked paprika. Using a spoon or whisk, mash together until butter is slightly whipped and seasonings are incorporated.

  • 5

    Plate the Dish

    Place a serving of sweet potato hash on a plate. Place a steak atop the hash. Add a dollop of compound butter on steak. Garnish with a reserved thyme sprig.

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