Sirloin Steak with Balsamic Onion Jam

with roasted zucchini and cheddar mashed potatoes

Prep & Cook Time: 30-40 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

Balsamic and onion together is one of life's great treats, for an obvious reason: sweetness, sweetness, sweetness. And when you mix the sweetness with a steak, you've got richness plus sweetness. According to our equations, that equals a to-die-for dinner you'll put in the front of your binder to recreate again and again. Tip: Make potatoes easier to cut by making a large slice that leaves a flat surface. Place the flat surface on the cutting board and get to slicing!

In Your Box (serves 2)

  • Info
    2 oz. Shredded Cheddar Cheese
  • 12 oz. Sirloin Steaks
  • Info
    ⅓ oz. Butter
  • 1 Rosemary Sprig
  • 1 Yellow Onion
  • 2 tsp. Chimichurri Seasoning
  • ⅔ oz. Balsamic Glaze
  • 2 Russet Potatoes
  • 2 Zucchini
  • Info
    2 oz. Sour Cream

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
    694
  • Carbohydrates
    52g
  • Fat
    31g
  • Protein
    51g
  • Sodium
    1421mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Make the Potatoes

    Peel and cut potatoes into large chunks. Bring a medium pot with potato chunks covered by 4 cups water and 1 tsp. salt to a boil. Cook until fork-tender, 14-18 minutes. Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot. Add cheese, sour cream, half the potato cooking water, and a pinch of salt. Mash until smooth. If too dry, add additional potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. While potatoes cook, prepare ingredients.

  • 2

    Prepare the Ingredients

    Trim zucchini ends, halve lengthwise, and cut into ½"half-moons. Halve and peel onion. Slice halves into thin strips. Stem and mince rosemary. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • 3

    Start the Steak

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until browned, 2-3 minutes per side. Transfer steaks to one half of prepared baking sheet. Steaks will finish cooking in a later step. Reserve pan; no need to wipe clean.

  • 4

    Roast the Steak and Zucchini

    Place zucchini on empty half of baking sheet and toss with 1 tsp. olive oil, a pinch of salt, and seasoning blend. Spread zucchini into a single layer on its side. Roast in hot oven until zucchini is tender and steaks reach a minimum internal temperature of 145 degrees, 8-10 minutes. While steak roasts, make onion jam.

  • 5

    Make Onion Jam and Finish Dish

    Return pan used to cook steak to medium heat and add 1 tsp. oil. Add onions to hot pan and stir occasionally until tender and lightly browned, 6-8 minutes. Add 2 Tbsp. water, butter, and rosemary. Stir constantly until butter is melted, 30-60 seconds. Remove from burner and stir in balsamic glaze and a pinch of pepper. Plate dish as pictured on front of card, spooning onion jam (to taste) over steak. Bon appétit!

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