Meal Kit
Culinary Collection
Sirloin Steak and Bacon Demi
with white cheddar potatoes and green beans
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Ryan Pugh
Bacon and vinegar come together like they were made for each other, each element balancing off each other for the perfect combination of tart and rich, meaty and acidic. But just because these two love to tango doesn't mean they're on the dance floor alone. Demi-glace, that concentrate of sauce that makes everything taste divine, and melty butter are also known to break into the foxtrot or the rhumba. Bring these four together and its like the Dream Team of sauces, restaurant-quality for the meaty steak. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Sirloin Steaks
- 8 oz. Green Beans
- 1 oz. Crumbled Bacon
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1 oz. Shredded White Cheddar Cheese
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4 tsp. Natural Beef Flavor Demi-Glace Concentrate
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⅓ oz. Butter
- 6 Chive Sprigs
- ¼ oz. Sherry Vinegar
- 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) n3vEadOe
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Calories750
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Carbohydrates46g
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Net Carbs41g
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Fat41g
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Protein50g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Medium Non-Stick Pans
- 1 Baking Sheet
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 filet mignon, follow same instructions as steak in Steps 1 and 4, cooking until filets reach minimum internal temperature, 5-8 minutes per side.
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If using 14 oz. NY strip steak or 28 oz. NY strip steak, follow same instructions as steak in Steps 1 and 4, cooking in batches if necessary until strip steak reaches a minimum internal temperature, 9-11 minutes per side. Halve to serve.
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If using chicken breasts, follow same instructions as steak in Steps 1 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Slice potatoes into 1/4" rounds.
Trim ends off green beans.Mince chives.Pat steaks dry, and season both sides with a pinch of salt and pepper. -
2 Roast the Potatoes
Place potato rounds on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes.
Spread into a single layer and top with cheese. Roast in hot oven until tender, 16-18 minutes.While potatoes roast, cook green beans. -
3 Cook the Green Beans
Place a medium non-stick pan over medium-high heat. Add green beans, garlic salt, and 1/4 cup water to hot pan.
Cover, and stir occasionally until green beans are tender and water is evaporated, 4-6 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.Remove from burner.While green beans cook, cook steaks. -
4 Cook the Steaks
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.Transfer steaks to a plate and rest, 3 minutes. Keep pan over medium heat. -
5 Make Sauce and Finish Dish
Add bacon, vinegar, 2 Tbsp. water, and demi-glace to hot pan. Bring to a simmer.
Once simmering, cook until thickened slightly, 2-3 minutes.Remove from burner and stir in butter.Plate dish as pictured on front of card, topping steak with sauce and garnishing potatoes with chives. Bon appétit!
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