with garlic-cheddar mashed potatoes and Brussels sprouts
Prep & Cook Time:40-50 min.
Cook Within:6 days
Spice Level:Not Spicy
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
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.
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 a pinch of salt and pepper.
Make the Mashed Potatoes
Bring a medium pot with diced 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 and 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.
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 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, 5-7 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!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.