Sirloin Steak and Fines Herbes Butter

with garlic, potato, and red pepper hash

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories 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

You're a class act. And when you want a steak dinner, sometimes you want – nay, you deserve – a classed up steak. Fines herbes has got you covered. This classical (and classy) French mix of herbs is used to enhance soups, sauces, meats, and in this case, a beautifully herbaceous and garlicky compound butter that will slowly melt over your steak, gently bathing it in epic flavor.

In Your Box (serves 2)

  • Info
    1 oz. Butter
  • 3 oz. Kale
  • 1 Yellow Onion
  • 1 Red Bell Pepper
  • 14 oz. Sweet Potato
  • 1 Russet Potatoes
  • ¼ oz. Parsley
  • 2 Garlic Cloves
  • 3 Thyme Sprigs
  • 6 Chive Sprigs
  • 2 Sirloin Steaks

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
    671
  • Carbohydrates
    85g
  • Fat
    34g
  • Protein
    58g
  • Sodium
    783mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Non-Stick Pans
  • 1 Small Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Stem kale and coarsely chop. Halve and peel onion. Cut halves into ¼” dice. Stem, seed, and cut red bell pepper into ½’’ dice. Cut sweet potato and russet potato into ½" dice. Stem and mince parsley. Mince garlic. Stem and mince thyme. Mince chives (reserve a few long pieces for garnish). Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • 2

    Start the Hash

    Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and half the garlic (reserve remaining for butter) to hot pan and cook 30 seconds, or until fragrant. Add onions, red bell pepper, sweet potato, russet potato, and 2 Tbsp. water and stir to combine.

  • 3

    Finish the Hash

    Season with a pinch of salt and pepper, cover, and cook 15 minutes, stirring occasionally, or until potatoes are fork tender. Uncover during last 2-3 minutes to cook off excess moisture. Add kale and cook 3 more minutes, or until wilted. Season with a pinch of salt and pepper. While hash cooks, cook steaks.

  • 4

    Cook the Steaks

    Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Place steaks in hot pan and cook 4-6 minutes per side, or until steaks reach a minimum internal temperature of 145 degrees. Remove steaks to a plate and let rest 5 minutes before serving.

  • 5

    Make the Fines Herbes Butter

    Mix softened butter, parsley, thyme, minced chives, and remaining garlic in a small bowl. Season with a pinch of salt and pepper. Plate dish as pictured on front of card. Bon appetit!

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