Meal Kit
Culinary Collection
Sirloin Steak and Garlic Herb Butter
with smoked gouda fingerling potatoes and balsamic roasted Brussels sprouts
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
In Your Box (serves 2)
- 12 oz. Fingerling Potatoes
- 12 oz. Sirloin Steaks
- 8 oz. Brussels Sprouts
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- 1 oz. Balsamic Glaze
- 6 Chive Sprigs
- 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) 4PX7Z13m
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Calories780
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Carbohydrates44g
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Net Carbs37g
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Fat47g
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Protein47g
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Sodium1500mg
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
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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. -
Prepare the Ingreidents
Mince chives.
Pat steaks dry, and season both sides with a pinch of salt and pepper. -
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. -
Make the Cheese Sauce
Place a small pot over medium-high heat. Add 1/4 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. -
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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