Culinary Collection

Sirloin Steak and Garlic Herb Goat Cheese Butter

with sour cream & onion mashed potatoes and broccoli

Prep & Cook Time: 50-60 min.

Cook Within: 6 days

Difficulty Level: Intermediate

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
  • Info
    ⅓ oz. Butter
  • Info
    1 oz. Sour Cream
  • 2 Green Onions
  • Info
    1 oz. Garlic & Herb Goat Cheese
  • 12 oz. Red Potatoes
  • Info
    2 tsp. Buttermilk-Dill Seasoning
  • Info
    2 oz. Light Cream Cheese
  • 8 oz. Broccoli Florets
  • 1 Lemon

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
    725
  • Carbohydrates
    46g
  • Fat
    41g
  • Protein
    48g
  • Sodium
    1572mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

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

    Start Mashed Potatoes and Prepare Ingredients

    Cut potatoes into large evenly-sized chunks. Bring a medium pot with potato chunks covered by 8 cups water and 2 tsp. salt to a boil. Reduce to a simmer and cook until fork-tender, 14-18 minutes. While potatoes boil, trim and thinly slice green onions. Cut broccoli into bite-sized pieces. Zest and halve lemon. Cut one half into wedges and juice the other half. Pat steaks dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Finish the Mashed Potatoes

    Once potatoes are fork-tender, reserve ¼ cup potato cooking water. Drain potatoes in a colander and return to pot. Add sour cream, cream cheese, half the reserved potato cooking water, seasoning blend, green onions (reserve 2 tsp. for butter), and ¼ tsp. salt. Mash until smooth. If too thick, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.

  3. 3

    Cook the Steaks

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan. Cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove from burner. Remove steaks from pan and rest at least 5 minutes. While steaks cook, roast broccoli.

  4. 4

    Roast the Brussels Sprouts

    Place broccoli on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast in hot oven until tender and browned, 14-16 minutes.

  5. 5

    Make Butter and Finish Dish

    Combine softened butter, 1 tsp. lemon juice, lemon zest, garlic and herb goat cheese (crumbling with your hands if needed), reserved green onions, and a pinch of salt in a mixing bowl. Plate dish as pictured on front of card, topping steak with butter. Squeeze lemon wedges over broccoli to taste. Bon appétit!

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