Meal Kit

Sirloin Steak with Balsamic Sauce

and fingerling potatoes and Brussels sprouts

Prep & Cook Time: 30-40 min.

Difficulty Level: Expert

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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.

In Your Box (serves 2)

  • 12 oz. Fingerling Potatoes
  • 12 oz. Sirloin Steaks
  • 8 oz. Brussels Sprouts
  • 1 fl. oz. Balsamic Glaze
  • Info
    1 oz. Butter
  • Info
    2 tsp. Natural Beef Flavor Demi-Glace Concentrate
  • 2 Garlic Cloves
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Oven-Safe Non-Stick Pan
  • 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
  1. 1

    Start the Potatoes

    Halve potatoes lengthwise.

    Place a large oven-safe non-stick pan over medium heat. Add 2 tsp. olive oil, potatoes, and 1/4 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.

  2. 2

    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, 1/4 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.

  3. 3

    Sear the Steaks

    Pat steaks dry, and season both sides with 1/4 tsp. salt and 1/4 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.

  4. 4

    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.

  5. 5

    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 1/4 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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