Meal Kit

Sirloin Steak and Fines Herbes Butter

with garlic, potato, and red pepper hash

Prep & Cook Time: 40-50 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk

  • Under 625 calories
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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)

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

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Non-Stick Pans

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
  1. 1

    Prepare the Ingredients

    Stem kale and coarsely chop.

    Halve and peel onion. Cut halves into 1/4” dice.

    Stem, seed, and cut red bell pepper into 1/2’’ dice.

    Cut sweet potato and russet potato into 1/2" 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 1/2 tsp. salt and 1/4 tsp. pepper.

  2. 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. 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. 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. 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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