Meal Kit
Culinary Collection
Sirloin Steak and Garlic Thyme Butter
with mashed potatoes and asparagus
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Scott Gorsky
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
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1 oz. Shredded Asiago Cheese
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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.
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Nutrition (per serving) 9Ozwge35
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Calories690
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Carbohydrates43g
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Net Carbs37g
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Fat38g
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Protein47g
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Sodium1130mg
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
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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
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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.
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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.
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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.
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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 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 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 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 Finish the Dish
Plate dish as pictured on front of card, topping steak with butter. Bon appétit!
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