Culinary Collection

Sirloin Steak and Roasted Tomatillo Sauce

with potato and poblano gratin

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
  • Info
    1 oz. Shredded Mozzarella
  • 2 Poblano Pepper
  • 12 oz. Yukon Potatoes
  • Info
    4 tsp. Beef Demi-Glace
  • 12 oz. Sirloin Steaks
  • 3 Tomatillo
  • Info
    4 fl. oz. Cream Sauce Base
  • 3 tsp. Sugar
  • 3 oz. Corn Kernels

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
    782
  • Carbohydrates
    60g
  • Fat
    43g
  • Protein
    47g
  • Sodium
    1405mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Casserole Dish
  • 1 Large 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
  1. 1

    Prepare The Ingredients

    Cut potatoes into ½" dice. Stem poblano peppers, seed, and cut into ½" dice .Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. Remove husks from tomatillos, rinse again, and cut into ½" dice.

  2. 2

    Cook The Potatoes And Peppers

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add potatoes to hot pan. Stir occasionally until browned and tender, 4-6 minutes. Add poblano (to taste), corn, seasoning blend, and a pinch of pepper. Stir occasionally until poblano begins to get tender, 2-3 minutes. Add cream and 1 Tbsp. water and bring to a simmer. Once simmering, remove from burner.

  3. 3

    Bake The Gratin

    Place prepared casserole dish on prepared baking sheet to catch any drips. Transfer the potato and pepper mixture to prepared casserole dish and top with cheese. Reserve pan; wipe clean. Bake in hot oven until browned on top and potatoes are tender, 15-17 minutes. While gratin bakes, cook steak.

  4. 4

    Cook The Steak

    Pat steaks dry, and season both sides a pinch of salt and pepper. "In the same pan over medium heat 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." Transfer to a plate. Reserve pan; no need to wipe clean.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook steak to medium-high heat. Add tomatillos to hot pan and stir occasionally until slightly charred and starting to break down, 3-4 minutes. Mash lightly until a chunky consistency forms. Add demi, 1 Tbsp. water, and a pinch of salt and pepper and cook, 2 minutes. Remove from oven and stir in brown sugar. Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!

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