with balsamic Brussels sprouts and Parmesan twists
Prep & Cook Time:40-50 min.
Cook Within:6 days
Spice Level:Not Spicy
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
A note about serious food allergies
Tip: You don't need Paul Sorvino wielding a razor blade to get super thin slices of garlic. (That's from Goodfellas, for all you non-movie fans.) Just be sure to tuck the fingertips of your garlic-holding hand for safety, and use your knuckle as your guide.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Thinly slice garlic.
Halve thyme sprigs.
Remove puff pastry from refrigerator. Remove any paper from between puff pastry sheets. Cut lengthwise into four evenly-sized pieces. Refrigerate until ready to use.
Pat steaks dry, and season both sides with half the onion salt (reserve remaining for Brussels sprouts).
Start the Brussels Sprouts
Place Brussels sprouts on prepared baking sheet. Toss with 1 tsp. olive oil and remaining onion salt. Massage oil and seasoning into Brussels sprouts.
Spread into a single layer, cut side down, on one side of baking sheet and roast in hot oven, 9 minutes.
Remove from oven. Brussels sprouts will finish cooking in a later step.
While Brussels sprouts roast, prepare Parmesan twists.
Bake Parmesan Twists and Finish Brussels Sprouts
Combine mayonnaise and 2 tsp. water in a mixing bowl. Remove puff pastry from refrigerator.
On a clean work surface, brush or gently spoon mayonnaise mixture on first side of pastry strips, covering entire strip. Gently press on half the Parmesan. Repeat applying mayonnaise mixture and remaining Parmesan on second side, and season second side with a pinch of salt.
Holding both ends, gently twist pastry strip twice, making two loops. Place twist on empty half of baking sheet, pressing ends down gently to keep in place. Repeat with remaining strips.
Bake until twists are golden brown and Brussels sprouts are browned, 10-12 minutes.
While twists and Brussels sprouts roast, cook steaks.
Cook the Steaks
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove from burner. Rest at least 3 minutes.
While steaks rest, make sauce.
Make Butter and Finish Dish
Place a small pan over medium-low heat. Add butter and 1 tsp. olive oil to hot pan and let melt, 1-2 minutes.
Add garlic and thyme sprigs. Stir often until garlic is softened, 1-2 minutes. If garlic begins to brown, remove from heat immediately.
Remove from burner. Carefully remove thyme sprigs and reserve.
Plate dish as pictured on front of card, topping steak with garlic butter and drizzling Brussels sprouts with balsamic glaze. Serve with thyme sprigs for decorative purposes, if desired. Bon appétit!
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