Soho Steak

with crispy Parmesan potatoes and mushrooms

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
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 you!
A note about serious food allergies

Soho: It means hip, it means arty, it means downtown and full of attitude. We don't know if "arty" and "attitude" are great descriptors for a delicious steak-and-potatoes meal. On the other hand, the sauce is beautiful in the way it compliments the steak, and nutty Parmesan gives the potatoes and mushrooms plenty of attitude. Maybe not so hip, but oh-so-good.

In Your Box (serves 2)

  • 12 oz. Fingerling Potatoes
  • 6 oz. Cremini Mushrooms
  • ¼ oz. Parsley
  • 1 Shallot
  • 12 oz. Sirloin Steaks
  • Info
    1 oz. Shaved Parmesan
  • Info
    2 tsp. Beef Demi-Glace
  • Info
    ⅗ oz. Butter

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
    683
  • Carbohydrates
    41g
  • Fat
    37g
  • Protein
    47g
  • Sodium
    960mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Cut potatoes into thin slices lengthwise. Cut mushrooms into ¼" slices. Stem and mince parsley. Peel and mince shallot. Pat steaks dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.

  • 2

    Start the Potatoes and Mushrooms

    Toss potatoes, 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper on prepared baking sheet. Spread into a single layer and roast until browned and fork-tender, 18-20 minutes. While potatoes roast, place a medium non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and mushrooms to hot pan. Cook, stirring occasionally, until lightly browned and liquid evaporates, 3-5 minutes. Transfer mushrooms to a plate and reserve pan; no need to wipe clean.

  • 3

    Cook the Steaks

    Return pan used to cook mushrooms to medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Cook until browned, 3-5 minutes on one side. Flip, reduce heat to medium, and cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 4-5 minutes. Remove steaks to a plate and rest 5 minutes. Reserve pan; no need to wipe clean.

  • 4

    Finish the Potatoes and Mushrooms

    After potatoes bake 18-20 minutes, remove baking sheet from oven and add cooked mushrooms, parsley (reserve a pinch for sauce), and Parmesan. Bake until cheese melts, 2-3 minutes. Remove from oven and set aside.

  • 5

    Make the Sauce

    Return pan used to cook steaks to medium heat. Add 1 tsp. olive oil, shallots, and cook, stirring occasionally, until lightly browned, 2 minutes. Add ½ cup water, demi-glace, and any accumulated juices from resting steaks. Cook, stirring occasionally, until reduced by half, 2-3 minutes. Remove from burner, swirl in butter, and add remaining parsley. Plate dish as pictured on front of card. Bon appetit!

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