with smoked Gouda fingerling potatoes and balsamic roasted Brussels sprouts
Prep & Cook Time:30-40 min.
Cook Within:6 days
Spice Level:Not Spicy
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
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 the tender steak, 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!
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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 a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve.
If using filet mignon, follow same instructions as sirloin in Steps 2 and 3, cooking until filets reach a minimum internal temperature of 145 degrees, 5-8 minutes per side.
If using chicken breasts, follow same instructions as sirloin in Steps 2 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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.
Place Brussels sprouts on empty half of baking sheet 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 potatoes and Brussels sprouts roast, prepare ingredients.
Prepare the Ingredients
Pat steaks dry, and season both sides with a pinch of salt and pepper.
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 steaks to a plate and tent with foil. Rest, at least 3 minutes.
While steaks rest, make cheese sauce.
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.
Finish the Dish
Plate dish as pictured on front of card, topping steak with roasted garlic and herb butter. Drizzle balsamic glaze on Brussels sprouts and top potatoes with smoked Gouda sauce. Bon appétit!
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