Seared Sirloin and Twice-Baked Potato

with cheddar and sour cream

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

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 Green Onions
  • 2 Sirloin Steaks
  • Info
    2 oz. Sour Cream
  • Info
    2 oz. Shredded Cheddar
  • Info
    0.9 oz. Butter
  • Info
    4 tsp. Beef Demi-Glace
  • Nutrition (per serving)

  • Calories
    786
  • Carbohydrates
    41g
  • Fat
    46g
  • Protein
    48g
  • Sodium
    982mg

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

  • Step 1 - Cook Potatoes and Prepare Ingredients
    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 ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Prepare the Potato Filling
    2

    Prepare the Potato Filling

    Using a towel to hold very hot potatoes, cut ¼" off long side of potatoes. Scoop out exposed flesh into a medium mixing bowl, leaving a ¼" potato wall intact. Add sour cream, cheese, ⅔ the butter (reserve remaining for sauce), green onions, ¼ tsp. salt, and a pinch of pepper to bowl and mix until combined.

  • Step 3 - Roast the Potatoes
    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.

  • Step 4 - Cook the Steaks
    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.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    Return pan used to cook steaks to medium heat. Add ½ 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.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place steak and a potato on a plate. Drizzle sauce over steak.