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.
My compliments to the chef on this one. 3 out of 3 of us thought it was great, and coming from a 5 year old that is quite a compliment. Our 5 year old son ate ALL of a steak, with the butter, a huge helping of the "hash" and then asked for more.
The side dish of hash was simply amazing! The whole meal really went together perfectly. One of the most satisfying and filling meals we've had so far. We're definitely making this one again!
This hash recipe is super tasty! The flavors work well together and the different color vegetable combinations make a beautiful presentation.
This was probably the best thing I've had so far. Loved the potato hash, will definitely be making it again.
We are always impressed with how tender your meat cuts are. This was excellent all the way around.
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substitute ingredient. Not to worry! We make sure every ingredient
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You Will Need
Medium Non-Stick Pans
Before You Cook
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.
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.
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.
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.
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.
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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