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
A note about serious food allergies
Basic. It's slang nowadays (we know, we're confused, too). But for adults who still trust their classic dictionaries, we want a little calm and ordinary after a long day at work. This meal could be called basic; it's just steak, Brussels sprouts, and potatoes. It's so much more, though; juicy steak dances with a balsamic sauce of pure sweet tang, Brussels are roasted to crispy perfection, and those taters are soft as a cloud on the inside, with a nice crispy outside that's a delight to sink the teeth into. Basic. It's a good thing.
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
Large Oven-Safe Non-Stick Pan
Medium Non-Stick Pan
Before You Cook
Start the Potatoes
Halve potatoes lengthwise.
Place a large oven-safe non-stick pan over medium heat. Add 2 tsp. olive oil, potatoes, and ¼ tsp. salt to hot pan. Cover, and stir occasionally until golden, 3-5 minutes.
Uncover and place pan in hot oven. Roast until tender, 10-12 minutes.
Carefully, stir butter into roasted potatoes until melted. Cover and set aside.
While potatoes cook, start Brussels sprouts.
Start Brussels and Prepare Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Place Brussels sprouts on one half of prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into Brussels sprouts.
Spread into a single layer on their side. Roast, 8 minutes.
If using NY strip steak, roast 5 minutes.
Remove from oven.
While Brussels sprouts roast, mince garlic.
Sear the Steaks
Pat steaks dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add steaks to hot pan. Sear undisturbed until browned, 2-3 minutes on one side.
If using NY strip steak, season same amount and sear 2-3 minutes on both sides.
Remove from burner.
Roast the Steaks and Brussels Sprouts
Place steaks, seared side up, on empty half of baking sheet.
Roast until Brussels sprouts are tender and steaks reach a minimum internal temperature of 145 degrees, 6-8 minutes.
If using NY strip steak, place on baking sheet and bake in hot oven until steak reaches a minimum internal temperature of 145 degrees, 9-12 minutes.
Remove steaks from baking sheet and rest, 5 minutes.
Reserve pan; no need to wipe clean.
While steaks rest, make sauce.
Make the Sauce
Return pan used to sear steaks to medium heat. Add 1 tsp. olive oil and garlic to hot pan. Cook until fragrant, 30-60 seconds.
Add ¼ cup water, balsamic glaze, and demi-glace. Stir often until thickened, 2-3 minutes.
Season with a pinch of pepper and remove from burner.
If using NY strip steak, halve before serving.
Plate dish as pictured on front of card, spooning sauce over steak. Bon appètit!
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