Culinary Collection

Smokehouse-Maple Sirloin Steak

with sour cream mashed potatoes

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

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 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

“Smokehouse maple” conjures up a world of delicate saps being tapped for their deliciousness, or a rickety lean-to where magic is made with smoking meats. Do those images translate to flavors? They do in this steak stunner, a delight mixed with creamy mashed potatoes and healthy green beans. But the star, of course, is the make-your-tastebuds-dance-the-conga flavoring on these steaks. It's the type of flavor magic that transports while satiating, bringing you into a new (old) world.

In Your Box (serves 2)

  • Info
    4 oz. Light Cream
  • 2 Russet Potatoes
  • 8 oz. Green Beans
  • 12 oz. Sirloin Steaks
  • 2 Smoked Maple Seasoning
  • Info
    1 oz. Sour Cream

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 Baking Sheet
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Non-Stick Pan

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

  • If using ribeye, follow same instructions as sirloin in Steps 1, 3, and 4, searing until browned, 2-3 minutes per side, then roasting until steak reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes. Halve to serve.

  • If using chicken breasts, follow same instructions as sirloin in Steps 1, 3, and 4, searing until browned, 2-3 minutes per side, the roasting until chicken reaches minimum internal temperature, 10-12 minutes.

  1. 1

    Prepare the Ingredients

    Peel and cut potatoes into large evenly-sized chunks.

    Trim ends off green beans.

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

  2. 2

    Make the Mashed Potatoes

    Bring a medium pot with potatoes covered by water to a boil. Cook until tender, 14-18 minutes.

    Drain potatoes in a colander and return to pot. Add sour cream, 1/4 the cream (reserve remaining for adjusting consistency and sauce), 1/4 tsp. salt, and a pinch of pepper.

    Mash until smooth, adding remaining cream, 1 Tbsp. at a time, until desired consistency is reached. Do not to use more than half the cream total, as half is needed for sauce.

    While potatoes cook, roast green beans.

  3. 3

    Start the Green Beans and Steaks

    Place green beans on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

    Spread into a single layer and roast in hot oven until beginning to get tender, 8-10 minutes.

    While green beans roast, place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

    Add steaks to hot pan and sear until browned, 2-3 minutes per side.

    Remove from burner.

  4. 4

    Finish the Green Beans and Steaks

    Carefully remove baking sheet from oven and push green beans to one side. Baking sheet will be hot! Use a utensil. Transfer steaks to empty space. Reserve pan; no need to wipe clean.

    Roast until beans are tender and steaks reach a minimum internal temperature of 145 degrees, 7-9 minutes.

    Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

    Rest roasted steaks at least 3 minutes.

    While steaks rest, make sauce.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to sear steaks to medium heat and add remaining cream and any accumulated juices from resting steaks. Bring to a boil.

    Once boiling, stir constantly until smooth and a line can be drawn in sauce, 1-2 minutes.

    Remove from burner.

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

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