Meal Kit
Culinary Collection
Spinach and Artichoke Cream Sirloin
with Brussels sprouts and Parmesan potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
David Welch
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Sirloin Steaks
- 6 oz. Brussels Sprouts
- 2 oz. Baby Spinach
- 2 oz. Cream Cheese
- 1 oz. Artichoke Hearts
- ½ oz. Grated Parmesan Cheese
- ½ tsp. Potato Spice Seasoning
- ½ tsp. Steak Seasoning
- ½ tsp. Lemon N Herb Seasoning
- ½ tsp. Garlic Salt
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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Calories840
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Carbohydrates54g
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Net Carbs46g
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Fat49g
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Protein48g
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Sodium1630mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Salted Butter
- Olive Oil
- 1 Baking Sheet
- 2 Medium Non-Stick Pans
- 1 Plate
- 1 Colander/Strainer
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 filets mignon, follow same instructions.
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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 Roast the Potatoes
Slice potatoes into 1/4" rounds.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, potato spice seasoning, and a pinch of pepper. Spread into an even layer.Roast in hot oven until potatoes are golden-brown and crispy, 18-22 minutes, flipping once and evenly topping with half the grated cheese (reserve remaining for Brussels sprouts) halfway through.Carefully remove from oven.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Coarsely chop spinach.Drain artichokes, if necessary, in a colander/strainer. Rinse and pat dry. Coarsely chop.Pat steaks dry. Season both sides with steak seasoning and half the garlic salt (reserve remaining for spinach-artichoke cream). -
3 Cook the Steaks
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. Transfer steaks to a plate and cover with foil. Rest, 3 minutes.Wipe pan clean and reserve. -
4 Cook the Brussels Sprouts
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add Brussels sprouts and 1/4 cup water to hot pan. Cover and stir occasionally until water is almost completely evaporated, 3-4 minutes.Uncover and stir occasionally until Brussels sprouts are tender and browned, 3-5 minutes.Add lemon n herb seasoning and 1/2 Tbsp. salted butter. Stir occasionally until butter is combined and melted, 1-2 minutes.Stir in remaining grated cheese until combined, 30-60 seconds.Remove from burner.While Brussels sprouts cook, continue recipe. -
5 Make Spinach and Artichoke Cream and Finish Dish
Return pan used to cook steaks to medium-high heat and add 2 tsp. olive oil.
Add artichokes and spinach to hot pan. Stir occasionally until spinach is wilted, 2-3 minutes.Add cream cheese, remaining garlic salt, and a pinch of pepper. Stir occasionally until combined and cream cheese is melted, 1-2 minutes. Remove from burner.Plate dish as pictured on front of card, topping steak with spinach and artichoke cream. Slice steak, if desired. Bon appétit!
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