Steak and Garlic Thyme Butter

with balsamic Brussels sprouts and Parmesan twists

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

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

These aren't your grandmother's twists, which she probably did at the sock-hop to the latest Chubby Checker record. No, these twists, with nutty Parmesan, are crunchy, flavorful delights, adding a bit of whimsy to this delectable dinner of meaty steak and fresh Brussels. Twisting the night away? Hardly; this meal comes together in less than an hour. Come on, little miss... and put this meal in your basket. 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.

In Your Box (serves 2)

  • Info
    0.42 oz. Mayonnaise
  • 2 Garlic Cloves
  • 3 Thyme Sprigs
  • Info
    1 Puff Pastry Dough Square
  • 12 oz. Sirloin Steaks
  • Info
    1 oz. Butter
  • 1 tsp. Onion Salt
  • ⅔ oz. Balsamic Glaze
  • 12 oz. Brussels Sprouts
  • Info
    ½ oz. Grated Parmesan

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
    745
  • Carbohydrates
    25g
  • Fat
    52g
  • Protein
    44g
  • Sodium
    1499mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Small Non-Stick Pan

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

  • If using NY strip steak, follow same instructions as sirloin steaks in Steps 1 and 4, cooking until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve.

  • If using 28 oz. NY Strip Steak, follow same instructions as sirloin steaks in Steps 1 and 4, working in batches if necessary, and cooking until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve.

  • If using ribeye, follow same instructions as sirloin steaks in Steps 1 and 4, cooking until steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Halve to serve.

  1. 1

    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 puff pastry. 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).

  2. 2

    Start the Brussels Sprouts

    Toss Brussels sprouts with 1 tsp. olive oil and remaining onion salt on prepared baking sheet. Massage oil and seasoning into Brussels sprouts. Spread into a single layer, cut side down, on one side of baking sheet. 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.

  3. 3

    Bake Parmesan Twists and Finish Brussels Sprouts

    Combine mayonnaise and 2 tsp. water in a mixing bowl. Remove puff pastry strips from refrigerator. On a clean work surface, brush or gently spoon mayonnaise mixture on one side of pastry strips, covering entire strip. Gently press on half the Parmesan. Flip pastry strips and repeat entire process on second side, finishing 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 bake, cook steaks.

  4. 4

    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 butter.

  5. 5

    Make Butter and Finish Dish

    Place a small non-stick 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 decoration, if desired. Bon appétit!

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