with roasted fingerling potatoes and Brussels sprouts
Prep & Cook Time:40-50 min.
Cook Within:6 days
Spice Level:Not Spicy
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
“Blue cheese… you saw me standing alone… without some chives to taste… without a steak of my own.” Those are the lyrics, right? No? I swear I can hear Billie Holiday crooning about cheese. You'll be crooning about cheese with that popping pungent blue one making the perfect sauce with fresh chives and cream. We may not remember the lyrics, but the melody of a delicious dinner is one you can hum all night long.
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
Medium Non-Stick Pans
Before You Cook
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
Customize It Instructions
If using 14 oz. NY strip steak or 28 oz. NY strip steak, follow same instructions as sirloin steaks in Steps 2 and 3, cooking in batches if necessary. In Step 3, sear 2-3 minutes per side, then roasting until strip steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve.
If using chicken breasts, follow same instructions as sirloin steaks in Steps 2 and 3, searing 2-3 minutes per side, then roasting until chicken reaches minimum internal temperature, 10-12 minutes.
Start the Potatoes
Halve potatoes lengthwise,
Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil and half the seasoned salt (reserve remaining for Brussels sprouts).
Spread into a single layer, cut side down, and roast in hot oven, 10 minutes.
Remove from oven. Potatoes will finish cooking in a later step.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Finish the Potatoes and Steaks
Carefully, push potatoes to one side of baking sheet. Baking sheet will be hot! Use a utensil. Place cut side down.
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Sear until browned, 2-3 minutes per side.
Transfer steaks to empty side of baking sheet. Reserve pan; no need to wipe clean.
Roast in hot oven until potatoes are tender and steaks reach a minimum internal temperature of 145 degrees, 9-12 minutes.
While potatoes and steaks roast, cook Brussels sprouts.
Cook the Brussels Sprouts
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add Brussels sprouts and remaining seasoned salt to hot pan and stir occasionally until Brussels are tender and browned, 8-10 minutes.
Add panko and stir occasionally until Brussels are coated in panko, 2-4 minutes.
Remove from burner.
Make Sauce and Finish Dish
Return pan used to cook steaks to medium heat. Add chives and cream to hot pan. Bring to a simmer.
Once simmering, stir occasionally until thickened, 2-3 minutes.
Remove from burner. Stir in blue cheese (to taste) and a pinch of pepper.
Plate dish as pictured in front of card, placing steak on sauce. Bon appétit
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