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Sirloin with Red Wine-Shallot Reduction
and sautéed Brussels sprouts
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Jimmy Shay
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 8 oz. Yukon Potatoes
- 8 oz. Brussels Sprouts
- 3 fl. oz. Red Cooking Wine
- 1 Shallot
- ⅘ oz. Lemon Garlic Butter
- 2 tsp. Chicken Broth Concentrate
- 2 tsp. Savory Seasoning
- 1 tsp. Garlic Salt
- 1 tsp. Cornstarch
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)
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Calories740
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Carbohydrates40g
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Net Carbs32g
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Fat44g
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Protein43g
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Sodium1910mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- 2 Medium Non-Stick Pans
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Plate
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Halve potatoes (quarter if larger than a ping-pong ball).
Place potatoes in a microwave-safe bowl and cover with a damp paper towel.Microwave covered until tender, 4-6 minutes.While potatoes microwave, peel and mince shallot.Pat steaks dry and season both sides with savory seasoning. -
2 Cook the Steaks
Summertime, and the grilling is easy! To grill this steak, heat grill to medium. Follow same instructions, grilling until browned and steaks reach a minimum internal temperature of 160 degrees, 4-6 minutes per side.
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil.Add steaks to hot pan and cook until steaks reach 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 from burner. Transfer steaks to a plate and cover with foil. Rest, 3 minutes.Wipe pan clean and reserve.While steaks cook, continue recipe. -
3 Cook the Vegetables
Place another medium non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add Brussels sprouts to hot pan and stir occasionally until slightly tender, 4-6 minutes.Add potatoes, garlic salt, and a pinch of pepper. Wipe bowl clean and reserve. Stir occasionally until vegetables are browned, 6-8 minutes.Stir in butter until melted and combined, 1-2 minutes.Remove from burner. -
4 Make Sauce and Finish Dish
Return pan used to cook steaks to medium heat and add 1 tsp. olive oil.
Add 2 Tbsp. shallots (remaining are yours to use as you please!) to hot pan. Stir occasionally until slightly browned, 2-3 minutes.While shallots cook, in reserved bowl, combine chicken base, 1/4 cup water, and cornstarch. Set aside.Add cooking wine to hot pan. Stir to combine and bring to a simmer.Once simmering, add cornstarch mixture and stir occasionally until sauce is slightly thickened, 3-4 minutes.Remove from burner.Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!
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