Culinary Collection

Sirloin Steak and Garlic Herb Butter

with smoked gouda fingerling potatoes and balsamic roasted Brussels sprouts

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk

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

In Your Box (serves 2)

  • 12 oz. Sirloin Steaks
  • 1 oz. Balsamic Glaze
  • 8 oz. Brussels Sprouts
  • 12 oz. Fingerling Potatoes
  • 6 Chive Sprigs
  • Info
    2 oz. Smoked Gouda Slices
  • ½ tsp. Garlic Salt
  • Info
    1 oz. Roasted Garlic & Herb Butter
  • Info
    1 oz. Light Cream Cheese

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
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Small Pot

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

    Roast the Potatoes and Brussels Sprouts

    Halve potatoes lengthwise. Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Place potatoes on one half of prepared baking sheet and toss with 1 tsp. olive oil, garlic salt, and a pinch of salt and pepper. Spread into a single layer on their side. Place Brussels sprouts on empty half and toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer on their side. Roast in hot oven until tender and browned, 18-22 minutes. While vegetables roast, prepare ingredients.

  2. 2

    Prepare the Ingreidents

    Mince chives. Pat steaks dry, and season both sides with a pinch of salt and pepper.

  3. 3

    Cook the Steaks

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove steaks to a plate and rest 3 minutes. While steaks rest, make cheese sauce.

  4. 4

    Make the Cheese Sauce

    Place a small pot over medium-high heat. Add ¼ cup water and cream cheese to hot pan. Bring to a simmer. Once simmering, whisk or stir vigorously until combined and smooth, 1-2 minutes. Tear Gouda into small pieces and stir into sauce a few pieces at a time. Whisk or stir vigorously until smooth and sauce has fondue-like consistency, 1-2 minutes. Remove from burner and stir in chives.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, drizzling Brussels sprouts with balsamic glaze and topping potatoes with cheese sauce. Top steaks with a dollop of garlic herb butter. Bon appétit!

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