Culinary Collection

Sirloin Steak and Maitre d'Hotel Butter

with garlic-cheddar mashed potatoes and Brussels sprouts

Prep & Cook Time: 40-50 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)

  • Info
    1 oz. Shredded Cheddar Cheese
  • 8 oz. Brussels Sprouts
  • 2 Garlic Cloves
  • 6 Chive Sprigs
  • Info
    1 oz. Light Cream Cheese
  • Info
    ⅗ oz. Butter
  • ½ tsp. Garlic Salt
  • 12 oz. Sirloin Steaks
  • 12 oz. Yukon Potatoes
  • 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
    680
  • Carbohydrates
    42g
  • Fat
    37g
  • Protein
    47g
  • Sodium
    1677mg

Recipe Steps

You Will Need

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

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 the 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. Pat steaks dry, and season both sides with a pinch of salt and pepper.

  2. 2

    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, ¼ tsp. salt, and a pinch of 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.

  3. 3

    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, 14-16 minutes. While Brussels sprouts roast, cook steaks.

  4. 4

    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.

  5. 5

    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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