Culinary Collection

Sirloin with Walnut Sauce

and mashed butternut squash and potato

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Tree Nuts (Walnuts), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

Did you know that, technically, walnuts are seeds, and not nuts? Now you have something to impress the others, something to win at trivia night. But does it matter? Not to the flavor of this delightful sauce, of walnut, mirepoix base, and butter, accompanying the succulent steak with pure nutty goodness. See, if we called walnuts "seeds," we'd have to call it a seedy sauce, which, to be in mildly, isn't appetizing. Thank us for your win at trivia night.

In Your Box (serves 2)

  • 1 tsp. Garlic Salt
  • Info
    1 oz. Shredded Parmesan Cheese
  • 8 oz. Brussels Sprouts
  • 12 oz. Sirloin Steaks
  • 4 oz. Yukon Potatoes
  • 2 tsp. Mirepoix Broth Concentrate
  • ½ tsp. Steak Seasoning
  • Info
    ½ oz. Walnut Halves
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • 8 oz. Cubed Butternut Squash

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
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Colander

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
  1. 1

    Make the Mashed Potatoes and Butternut Squash

    Peel and cut potatoes into large evenly-sized chunks.

    Halve any large butternut squash pieces to match smaller pieces.

    Bring a medium pot with potato and butternut squash chunks covered by water to a boil. Cook until fork-tender, 20-22 minutes.

    Drain potatoes and butternut squash in a colander and return to pot. Add garlic salt, half the butter (reserve remaining for sauce), and a pinch of salt and pepper. Mash thoroughly until combined. If mixture is too thick, add 1 Tbsp. water until desired consistency is reached. Cover and set aside.

    While vegetables boil, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Coarsely chop walnuts.

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

    Pat steaks dry, and season both sides with steak seasoning.

  3. 3

    Roast the Brussels Sprouts

    Place Brussels sprouts on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper.

    Spread into a single layer, cut-side down, and roast in hot oven until tender and browned, 14-16 minutes.

    Carefully remove from oven. Top with cheese.

    While Brussels sprouts roast, cook steak.

  4. 4

    Cook the Steak

    Place a medium non-stick pan over medium heat and add 2 tsp. 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. Rest, 3 minutes.

    Wipe pan clean and reserve.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook steaks to medium-high heat. Add 1 tsp. olive oil and walnuts to hot pan and stir occasionally until fragrant, 30-60 seconds.

    Add 1/4 cup water and mirepoix base. Bring to a simmer. Once simmering, stir occasionally until reduced by half, 45-60 seconds.

    Remove from burner. Stir in remaining butter.

    Plate dish as pictured on front of card, topping steaks with sauce. Bon appétit!

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