Sirloin and Walnut Sauce
with mashed butternut squash and potato
Prep & Cook Time: 30-40 min.
Difficulty Level: Intermediate
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Tree Nuts (Walnuts), Milk
Did you know that, technically, walnuts are seeds, and not nuts? Now you have something to impress the others, something to win at trivia night. But does it matter? Not to the flavor of this delightful sauce, of walnut, mirepoix base, and butter, accompanying the succulent steak with pure nutty goodness. See, if we called walnuts “seeds,” we'd have to call it a seedy sauce, which isn't appetizing. Thank us for your win at trivia night.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 8 oz. Cubed Butternut Squash
- 8 oz. Brussels Sprouts
- 4 oz. Yukon Potatoes
- 2 tsp. Mirepoix Broth Concentrate
- 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.
Nutrition (per serving) GqnVMVqW
You Will Need
- Olive Oil
- Cooking Spray
- 1 Medium Pot
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 1 Colander
Before You Cook
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 chicken breasts, follow same instructions as sirloin in Steps 2 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using pork chops, follow same instructions as sirloin in Steps 2 and 4, cooking until pork reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Pork chop thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
If using ribeye, follow same instructions as sirloin in Steps 2 and 4, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
Make the Mashed Potatoes and Butternut Squash
Peel and cut potatoes into large evenly-sized chunks. Halve any large butternut squash pieces to match smaller pieces.Bring a medium pot with potato and butternut squash chunks covered by water to a boil. Cook until fork-tender, 20-22 minutes.Drain potatoes and butternut squash in a colander and return to pot. Add garlic salt, half the butter (reserve remaining for sauce), and a pinch of salt and pepper. Mash thoroughly until combined. If mixture is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside. While vegetables boil, prepare ingredients.
Prepare the Ingredients
Coarsely chop walnuts.Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).Pat steaks dry, and season both sides with steak seasoning.
Roast the Brussels Sprouts
Place Brussels sprouts on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper.Spread into a single layer, cut-side down. Roast in hot oven until tender and browned, 14-16 minutes. Carefully remove from oven. Top with cheese.While Brussels sprouts roast, cook steak.
Cook the Steak
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. Remove from burner. Rest, 3 minutes.Wipe pan clean and reserve.
Make Sauce and Finish Dish
Return pan used to cook steaks to medium-high heat.Add 1 tsp. olive oil and walnuts to hot pan. Stir occasionally until fragrant, 30-60 seconds.Add 1/4 cup water and mirepoix base. Bring to a simmer. Once simmering, stir occasionally until liquid is reduced by half, 45-60 seconds. Remove from burner. Stir in remaining butter. Plate dish as pictured on front of card, topping steaks with sauce. Bon appétit!
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