Sirloin Steak with Balsamic Sauce

and fingerling potatoes and Brussels sprouts

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk

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
  • Info
    1 oz. Butter
  • 8 oz. Brussels Sprouts
  • 2 Garlic Cloves
  • 12 oz. Sirloin Steaks
  • 1 fl. oz. Balsamic Glaze
  • Info
    2 tsp. Beef Demi-Glace
  • 14 oz. USDA Choice New York Strip Steak (Serves 2)

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
    653
  • Carbohydrates
    48g
  • Fat
    34g
  • Protein
    43g
  • Sodium
    1207mg

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

  • Step 1 - Start the Potatoes
    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 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.

  • Step 2 - Start Brussels and Prepare Ingredients
    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, 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.

  • Step 3 - Sear the Steaks
    3

    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.

  • Step 4 - Roast the Steaks and Brussels Sprouts
    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.

  • Step 5 - Make the Sauce
    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 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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