Culinary Collection

Sirloin Steak and Garlic Thyme Butter

with mashed potatoes and asparagus

Prep & Cook Time: 45-55 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

Once in awhile, we pull out all the stops and show all the bells and whistles for a truly special dining experience. We can't provide the candles, wine, and violin quartet playing dulcet notes, but we provide a succulent and juicy steak, of the melt in your mouth variety, and a topping of rich garlic thyme butter. Fresh asparagus and creamy mashed potatoes round out a meal that's all bells, whistles, and violins.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 12 oz. Sirloin Steaks
  • 12 oz. Asparagus
  • Info
    1 oz. Shredded Asiago Cheese
  • Info
    ⅗ oz. Butter
  • 4 Garlic Cloves
  • 3 Thyme Sprigs

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
    690
  • Carbohydrates
    43g
  • Fat
    38g
  • Protein
    47g
  • Sodium
    1130mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Colander
  • 1 Mixing Bowl
  • 1 Medium 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

Customize It Instructions

  • If using ahi tuna, follow same instructions as steak in Step 3. Skip roasting tuna; sear until browned and tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness

  • If using pork chops, follow same instructions as steak in Steps 3 and 4, roasting until pork reaches minimal internal temperature, 6-8 minutes. Rest, 3 minutes.

  • If using whole chicken breasts, follow same instructions as steak in Steps 3 and 4, roasting until chicken reaches minimum internal temperature, 8-10 minutes.

  • If using salmon fillets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as steak in Steps 3 and 4, searing, skin side up, until browned, 2-4 minutes, then roasting, skin side down, until salmon reaches minimum internal temperature, 6-8 minutes.

  1. 1

    Start Potatoes and Roast Garlic

    Peel and cut potatoes into large evenly-sized chunks. Bring a medium pot with potatoes, 2 tsp. salt, and 8 cups water to a boil. Reduce to a simmer, and cook until fork-tender, 12-14 minutes.

    Reserve 1/2 cup potato cooking water. Drain in a colander and return to pot. Cover and set aside.

    While potatoes simmer, place garlic in a piece of foil and top with 1/2 tsp. olive oil. Form a pouch around garlic. Place directly on rack in hot oven, open-side up, and roast until lightly browned and tender, 12-15 minutes.

    While potatoes boil and garlic roasts, continue recipe.

  2. 2

    Roast the Asparagus

    Trim woody ends off asparagus.

    Place asparagus on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt.

    Spread into a single layer and roast in hot oven, 8 minutes.

    If asparagus is thinner than a pencil, check for doneness sooner.

    Carefully remove from oven and top evenly with half the cheese (reserve remaining for potatoes).

    Roast again until tender and cheese melts, 2-4 minutes.

    While asparagus roasts, continue recipe.

  3. 3

    Cook the Steaks

    Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

    Place a medium non-stick pan over medium-high heat.

    Add 1 tsp. olive oil and steaks to hot pan. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well.

    Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

    Remove from burner. Rest, 3 minutes.

  4. 4

    Finish Potatoes and Make Butter

    Stem and mince thyme.

    After garlic has roasted, carefully open packet and transfer to a mixing bowl. Mash into a paste.

    Transfer half the mashed garlic (reserve remaining for butter) to pot with potatoes. Add half the potato cooking water, 1 tsp. olive oil, remaining cheese, 1/4 tsp. salt, and a pinch of pepper and mash until smooth. If too thick, add additional potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.

    To bowl with remaining mashed garlic, add softened butter and thyme. Stir to combine.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping steak with butter. Bon appétit!

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