Sirloin Steak with Cherry Mostarda

and pommes anna with broccoli

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Expert

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

In Your Box (serves 2)

  • ½ oz. Dijon Mustard
  • 6 oz. Broccoli Florets
  • Info
    1 oz. Butter
  • 2 Russet Potatoes
  • 12 oz. Sirloin Steaks
  • Info
    1 oz. Grated Parmesan
  • 1 Sour Cherry Jam
  • 2 Garlic Cloves
  • 2 tsp. Meatloaf Seasoning

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
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Small Oven-Safe Non-Stick Pan

Before You Cook

  • 1

    Prepare Ingredients and Make Mostarda

    Mince garlic. Peel and thinly slice potato. Cut broccoli into bite-sized pieces. In a mixing bowl, thoroughly combine mustard and sour cherry jam. If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached. Pat steaks dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.

  • 2

    Prepare the Potatoes

    Place a small oven-safe non-stick pan over medium heat. Add garlic and butter to hot pan and stir constantly until butter is melted and garlic is aromatic, 1-2 minutes. Remove from burner. Transfer half the garlic butter to another mixing bowl. Add half the Parmesan (reserve remaining for topping), 1 tsp. olive oil, seasoning blend, and a pinch of salt and pepper to bowl. Stir to combine. Add potatoes to bowl and gently mix to coat. Coat pan entirely with remaining garlic butter.

  • 3

    Cook the Potatoes

    Place a potato slice on outer edge of pan. Shingle remaining potatoes in a circle around the edge, tucking last potato under the first. Continue until a single layer covers bottom of pan. Sprinkle with remaining Parmesan. Layer again with remaining potatoes. You may not have a full second layer. Place pan in hot oven and roast until potatoes are tender and golden brown, 25-30 minutes. Once potatoes have cooked 10 minutes, cook steaks.

  • 4

    Cook the Steaks

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and sear undisturbed until browned, 2-3 minutes per side. Transfer seared steaks to prepared baking sheet. Roast until steaks reach minimum internal temperature, 7-9 minutes. Rest cooked steaks at least 3 minutes before slicing. Wipe pan clean and reserve. While steaks cook, cook broccoli.

  • 5

    Cook Broccoli and Finish Dish

    Return pan used to sear steak to medium heat and add 2 tsp. olive oil. Add broccoli, 2 Tbsp. water, and a pinch of salt and pepper to hot pan. Cover, and stir occasionally until tender, 5-7 minutes. Plate dish as pictured on front of card, topping steak with cherry mostarda. Bon appétit!

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