Meal Kit
Culinary Collection
Sirloin with Blue Cheese Chive Cream
with roasted potatoes and Brussels sprouts
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
“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.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 12 oz. Red Potatoes
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- 8 oz. Brussels Sprouts
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- 6 Chive Sprigs
- 1 tsp. Seasoned Salt Blend
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.
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Nutrition (per serving) yOkyD8Pm
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Calories670
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Carbohydrates48g
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Net Carbs41g
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Fat36g
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Protein45g
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Sodium1420mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Medium Non-Stick Pans
- 1 Baking Sheet
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
Customize It Instructions
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If using chicken breasts, follow same instructions as sirloin in Steps 2 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using pork chops, follow same instructions as sirloin in Steps 2 and 4, cooking until pork reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
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If using ribeye, follow same instructions as sirloin in Steps 2 and 4, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
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Roast the Potatoes
Cut potatoes into 1" dice.
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. Roast in hot oven until tender and browned, 20-25 minutes.While potatoes roast, prepare ingredients. -
Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Mince chives.Pat steaks dry, and season both sides with a pinch of salt and pepper. -
Cook the Brussels Sprouts
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add Brussels sprouts and remaining seasoned salt to hot pan. Stir occasionally until Brussels sprouts are tender and browned, 8-10 minutes.Add panko and stir occasionally until Brussels sprouts are coated in panko, 2-4 minutes.Remove from burner.While Brussels sprouts cook, cook steaks. -
Cook the Steaks
Place another medium non-stick pan over medium-high heat.
Add 1 tsp. olive oil and steaks to hot pan. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove steaks to a plate and tent with foil. Let rest, 5 minutes. Wipe pan clean and reserve.While steaks rest, make sauce. -
Make Sauce and Finish Dish
Return pan used to cook steaks to medium heat.
Add chives and cream base to hot pan. Bring to a simmer.Once simmering, stir occasionally until thickened, 30-60 seconds.Remove from burner. Stir in blue cheese (to taste) and a pinch of pepper.Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!
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