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 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

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)

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

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

Customize It Instructions

  • 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.

  • 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.

  • 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.

  1. 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. 2

    Prepare the Ingredients

    Mince chives.

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

  3. 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. 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. 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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