Meal Kit
Seared Sirloin and Twice-Baked Potato
with cheddar and sour cream
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Jimmy Madla
This meal stars the warm, familiar comfort of a twice-baked potato. These spud skins are filled to the brim-- ah peel-- with potato, cheese, sour cream, and green onions. The potatoes are cheesy goodness, but don't forget the co-star of the meal, a juicy sirloin steak served with a rich demi-glace sauce. In most normal meals, that would be the leading man-- ah, meat-- but these potatoes are so gooey and tasty, they steal the show.
In Your Box (serves 2)
- 2 Russet Potatoes
- 2 Sirloin Steaks
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2 oz. Sour Cream
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2 oz. Shredded Cheddar
- 2 Green Onions
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0.9 oz. Butter
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4 tsp. Natural Beef Flavor Demi-Glace Concentrate
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) DOLJrxP8
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Calories650
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Carbohydrates41g
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Net Carbs38g
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Fat31g
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Protein48g
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Sodium620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Microwave
- 1 Mixing Bowl
- 1 Medium Pan
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
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1 Cook Potatoes and Prepare Ingredients
Pierce potatoes four to five times with a fork for ventilation. Microwave potatoes until easily pierced with knife tip, 6-10 minutes. (Microwaves vary in power; begin checking doneness every minute after 6 minutes.) Alternatively, bake potatoes in a 400 degree oven until easily pierced with a knife, 45-60 minutes. While potatoes cook, trim and thinly slice green onions on an angle. Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
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2 Prepare the Potato Filling
Using a towel to hold very hot potatoes, cut 1/4" off long side of potatoes. Scoop out exposed flesh into a medium mixing bowl, leaving a 1/4" potato wall intact. Add sour cream, cheese, 2/3 the butter (reserve remaining for sauce), green onions, 1/4 tsp. salt, and a pinch of pepper to bowl and mix until combined.
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3 Roast the Potatoes
Place potato skins on prepared baking sheet and spoon potato mixture back into skins. Roast until tops begin to brown, 12-15 minutes. While potatoes roast, cook steaks.
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4 Cook the Steaks
Heat a medium pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan and cook until browned on both sides and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove steaks to a plate and rest at least 5 minutes. Reserve pan; no need to wipe clean.
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5 Make the Sauce
Return pan used to cook steaks to medium heat. Add 1/2 cup water and demi-glace to pan. Cook until slightly thickened, like an au jus, 2-5 minutes. Remove from heat and stir in remaining butter to enrich sauce.
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6 Plate the Dish
Place steak and a potato on a plate. Drizzle sauce over steak.
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