Sirloin Steak and Truffle Mashed Potatoes
with garlic butter sauce
Prep & Cook Time: 20-30 min.
Cook Within: 6 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk, Eggs
No steak is complete without its two friends. Indulge with truffle in your mash and a rich sauce to top it all off.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Sirloin Steaks
- 8 oz. Broccoli Florets
- 1 Lemon
- 2 Garlic Cloves
- ½ tsp. Truffle Salt
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) GqyzLoOB
You Will Need
- Olive Oil
- 1 Colander
- 2 Medium Non-Stick Pans
- 1 Medium Pot
- 1 Microwave-Safe Bowl
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
Customize It Instructions
If using chicken breasts, follow same instructions as steak in Steps 2 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using salmon fillets, pat dry and season flesh side with 1/4 tsp. salt and 1/4 tsp. pepper. Follow same instructions as steak in Step 4, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
If using ribeye, follow same instructions as sirloin in Steps 2 and 4, cooking until steak reaches desired doneness, or 4-6 minutes per side. Rest, 3 minutes. Halve ribeye to serve.
If using NY strip steak, follow same instructions as sirloin in Steps 2 and 4, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes.
Make the Mashed Potatoes
Peel and cut potatoes into large chunks. Bring a medium pot with potatoes covered by water to a boil.Once boiling, cook until fork-tender, 15-18 minutes.Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot. Add sour cream, truffle salt, and a pinch of pepper. Mash until combined. If too thick, add potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.While potatoes cook, continue recipe.
Prepare the Ingredients
Cut broccoli into bite-sized pieces.Halve lemon lengthwise. Cut one half into wedges and juice the other half.Mince garlic.Pat steaks dry and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.
Cook the Broccoli
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add broccoli and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.Uncover and stir occasionally until tender, 2-3 minutes.Add garlic, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir occasionally until garlic is fragrant, 1-2 minutes.Remove from burner.While broccoli cooks, continue recipe.
Cook the Steaks
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add steaks to hot pan and cook until steaks reach 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.While steaks rest, continue recipe.
Make Sauce and Finish Dish
Place butter in a microwave-safe bowl. Microwave until melted, 15-30 seconds.Carefully remove from microwave.Add mayonnaise, a pinch of salt and pepper, and 1 tsp. lemon juice. Whisk or stir vigorously until smooth. If too thick, add water, 1/2 tsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping steak with sauce and garnishing broccoli with cheese. Squeeze lemon wedges over to taste. Bon appétit!
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