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
Chef
Ryan Pugh
Cheesy, buttery, garlicky, herby, delicious and amazing; are there more adjectives we can throw at this sauce? Yes. Delightful, divine, devastatingly tasty… and that's just the Ds! Once you place a good dollop of it on these taters, you'll see how words cannot convey its absolute glory. Have we gone too far? No. We're in danger of not going far enough!
In Your Box (serves 2)
- 12 oz. Fingerling Potatoes
- 12 oz. Sirloin Steaks
- 8 oz. Brussels Sprouts
- 1 oz. Balsamic Glaze
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1 oz. Roasted Garlic & Herb Butter
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1 oz. Light Cream Cheese
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1 oz. Smoked Gouda Slices
- 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) zPa8GZ3v
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Calories740
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Carbohydrates44g
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Net Carbs37g
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Fat42g
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Protein46g
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Sodium1280mg
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
Customize It Instructions
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If using 14 oz. or 28 oz. NY strip steak, follow same instructions as sirloin in Steps 2 and 3, cooking in batches if necessary until steak reaches minimum internal temperature, 9-11 minutes per side. Halve to serve.
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If using ribeye, follow same instructions as steak in Steps 2 and 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Halve to serve.
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If using chicken breasts, follow same instructions as steak in Steps 2 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Roast the Vegetables
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. Place Brussels sprouts on empty half and toss with 1 tsp. olive oil and a pinch of salt and pepper.Spread vegetables into a single layer on each side. Roast in hot oven until browned and tender, 18-22 minutes.While vegetables roast, prepare ingredients. -
2 Prepare the Ingredients
Mince chives.
Pat steaks dry, and season both sides with a pinch of salt and pepper. -
3 Cook the Steak
Place a medium non-stick pan over medium heat and add 1 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 from burner. Remove steaks to a plate and tent with foil. Rest, at least 3 minutes.While steaks rest, make smoked Gouda sauce. -
4 Make the Smoked Gouda Sauce
Place a small pot over medium-high heat. Add 2 Tbsp. water and cream cheese to hot pot. Bring to a simmer.
Once simmering, whisk or stir vigorously until combined and smooth, 1-2 minutes.Tear Gouda into small pieces. Add Gouda to sauce and whisk or stir vigorously until smooth and sauce has fondue-like consistency, 1-2 minutes.Remove from burner and stir in chives. -
5 Finish the Dish
Plate dish as pictured on front of card, topping steak with a dollop of garlic herb butter. Drizzle balsamic glaze over Brussels sprouts and top potatoes with smoked Gouda sauce. Bon appétit!
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