Culinary Collection

Sirloin Steak and Maitre d'Hotel Butter

with garlic-cheddar mashed potatoes and Brussels sprouts

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

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)

  • ½ tsp. Garlic Salt
  • 12 oz. Yukon Potatoes
  • 8 oz. Brussels Sprouts
  • Info
    1 oz. Shredded Cheddar Cheese
  • 2 Garlic Cloves
  • 6 Chive Sprigs
  • Info
    1 oz. Light Cream Cheese
  • Info
    ⅗ oz. Butter
  • 1 Lemon
  • 12 oz. Sirloin Steaks

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

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

    prepare ingredients

    Cut potatoes into ½" dice. mince chives Zest and halve lemon. Cut one half into wedges and juice the other half. Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). mince garlic pull butter out at room temperature. Pat steaks dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Make mash

    Bring a medium pot with potato chunks and half of minced garlic covered by water to a boil. Cook until fork-tender, 14-18 minutes. reserve ½ cup of cooking water Drain potatoes in a colander and return to pot. add ¼ cup of cooking water, cheese, cream cheese and ¼ tsp salt and a pinch of pepper. mix well until smooth and creamy. add additional cooking water if too thick.

  3. 3


    Place Brussels sprouts on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer, cut-side down, and roast in hot oven until tender and browned, 14-16 minutes.

  4. 4

    Sear 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."

  5. 5

    Make Butter and finish dish

    Combine softened butter, remaining garlic, lemon zest, half of chives, ½ tsp lemon juice and a pinch of salt and pepper in a mixing bowl. Set aside. Top steak with compound butter, serve with a lemon wedge and garnish mash with remaining chives. Bon Appetite!

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