Family Meal Kit
Premium
Steak and Buttermilk-Dill Sauce
with roasted potatoes and corn
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
- Protein-Packed
Chef
Sarah Thomsen
In Your Box (serves 4)
- 4 Russet Potatoes
- 20 oz. Beef Top Round Steaks
- 10 oz. Frozen Corn
- 4 fl. oz. Cream Sauce Base
- 1 oz. Grated Parmesan Cheese
- 1 oz. Cream Cheese
- ¾ oz. Roasted Garlic & Herb Butter
- 2 Green Onions
- 2 tsp. Buttermilk-Dill Seasoning
- 4 tsp. Blackening Seasoning
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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Calories640
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Carbohydrates52g
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Net Carbs47g
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Fat31g
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Protein41g
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Sodium1500mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 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 sirloin steaks, follow same instructions.
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1 Prepare the Ingredients
Cut potatoes into 1" dice.
Trim and thinly slice green onions, keeping white and green portions separate.Pat steaks dry and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper. Steak coloration may vary upon arrival due to packaging processes; steak quality and flavor will not be impacted. -
2 Roast the Vegetables
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/4 tsp. salt, and blackening seasoning. Spread into a single layer.
Roast in hot oven, 20 minutes.Carefully remove from oven. Push potatoes to one side of sheet, spreading into an even layer. Sheet will be hot! Use a utensil. Add corn to empty side of sheet and toss with 2 tsp. olive oil and 1/4 tsp. salt. Spread into an even layer on their side. Sheet will be hot! Use a utensil.Roast in hot oven until vegetables are tender and browned, 8-10 minutes.Carefully remove from oven. Stir butter into corn until melted and combined. Sheet will be hot! Use a utensil.While vegetables roast, continue recipe. -
3 Cook the Steaks
Summertime, and the grilling is easy! To grill these steaks, heat grill to medium. Follow same instructions, grilling until browned and steaks reach a minimum internal temperature of 160 degrees, 3-5 minutes per side.
Place a large 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 3-5 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Transfer steaks to a plate and tent with foil. Rest, 3 minutes. Keep pan over medium heat; no need to wipe clean. -
4 Make the Sauce
Add cream base, cream cheese, and 1/4 cup water to hot pan. Bring to a simmer.
Once simmering, stir in Parmesan, buttermilk-dill seasoning, and white portions of green onions. Stir constantly until smooth and slightly thickened, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping steak with sauce and green portions of green onions. Bon appétit!
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