Meal Kit
Culinary Collection
Steak and Garlic Demi
with creamy Florentine-style mash
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Sometimes you want a deep meal; a meal that’s read Schopenhauer and can reference the riot during the debut of Stravinksy's Le Sacre du Printemps. Okay, maybe not that deep; maybe just the depth of a steak dinner that's actually finished “Moby Dick.” Or a steak dinner with a sauce of deep demi-glace and rich garlic, herb and cheese, enrobing the steak with pure flavor. Deep, man. Tip: if you're looking for the right texture for the sauce, draw a line through the sauce in the pan. If the line lingers, it's thickened!
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
- 12 oz. Sirloin Steaks
- 6 oz. Brussels Sprouts
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- 2 oz. Baby Spinach
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- 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) ZqwkdrqG
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Calories720
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Carbohydrates43g
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Net Carbs37g
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Fat38g
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Protein51g
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Sodium1470mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Colander
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Medium Pot
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 NY strip steak, follow same instructions as sirloin in Step 3, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.
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If using ribeye, follow same instructions as sirloin in Step 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
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If using chicken breasts, follow same instructions as sirloin in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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Start the Mashed Potatoes
Peel and cut potatoes into large evenly-sized chunks.
Coarsely chop spinach.Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes.Reserve 1/4 cup potato cooking water. Drain potatoes in a colander, then return to pot.While potatoes boil, roast Brussels sprouts. -
Roast the Brussels Sprouts
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Place Brussels sprouts on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper.Spread into a single layer, cut-side down, and roast in hot oven until tender and browned, 12-14 minutes.While Brussels sprouts roast, cook steak. -
Cook the Steaks
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add steaks to hot pan and cook until steak reaches 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. Remove steaks to a plate. Rest, 3 minutes. Wipe pan clean and reserve. -
Finish the Mashed Potatoes
Add cream cheese, spinach, garlic salt, a pinch of salt, and Parmesan to pot with potatoes,
Mash until mostly smooth. If too thick, add potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside. -
Make Sauce and Finish Dish
Return pan used to cook steaks to medium heat. Add 1/4 cup water, demi-glace, and garlic and herb cheese spread to hot pan. Bring to a simmer.
Once simmering, stir often until smooth and slightly thickened, 2-3 minutes.Remove from burner. Stir in butter until combined.Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!
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