with garlic-cheddar mashed potatoes and Brussels sprouts
Prep & Cook Time:40-50 min.
Cook Within:6 days
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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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
Prepare the Ingredients
Cut potatoes into ½" dice.
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).
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Make the Mashed Potatoes
Bring a medium pot with potato and half the garlic (reserve remaining for butter) covered by water to a boil. Once boiling, cook until fork-tender, 14-18 minutes.
Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot.
Add half the potato cooking water (reserve remaining for adjusting), cheddar cheese, cream cheese, garlic salt, and a pinch of salt and pepper. Mash until smooth and creamy. If too thick, add additional potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.
While potatoes boil, roast Brussels sprouts.
Roast the Brussels Sprouts
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, 12-14 minutes.
While Brussels sprouts roast, cook steaks.
Cook the Steaks
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, 4-6 minutes per side.
Remove from burner. Remove steaks to a plate and rest, 3 minutes.
Make Butter and Finish Dish
Combine softened butter, remaining garlic (to taste), lemon zest, half the chives (reserve remaining for garnish), ½ tsp. lemon juice, and a pinch of salt and pepper in a mixing bowl.
Plate dish as pictured on front of card, topping steak with butter and mashed potatoes with remaining chives. Squeeze lemon wedges over meal to taste. Bon appétit!
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