Culinary Collection

Steak and Goat Cheese-Pecan Sweet Potatoes

with roasted asparagus

Prep & Cook Time: 50-60 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

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

Let's hear it for the patriotic pecan. Thomas Jefferson planted pecans at Monticello. (He called them “Illinois nuts,” which gives us at Home Chef HQ in Chicago a bit of pride.) He gave the seeds to George Washington, who planted some pecans at Mt. Vernon. Now ask, what have pistachios or walnuts done lately to show their love of the USA? The pecan is number one in this meal as well, partnering with goat cheese to top those sweet sweet potatoes with something special. USA! USA!

In Your Box (serves 2)

  • Info
    ⅗ oz. Butter
  • Info
    2 oz. Light Cream Cheese
  • ½ tsp. Garlic Salt
  • 5 oz. Asparagus
  • 1 Shallot
  • Info
    1 oz. Goat Cheese
  • 18 oz. Sweet Potato
  • Info
    ½ oz. Roasted Pecans
  • Info
    4 tsp. Beef Demi-Glace
  • 12 oz. Ranch Steaks

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
    779
  • Carbohydrates
    66g
  • Fat
    37g
  • Protein
    47g
  • Sodium
    1534mg

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

  • If using NY strip steak, 16 oz. ribeye, or 32 oz. ribeye, follow same instructions as ranch steaks in Steps 1, 3 and 4, searing steaks until browned on two sides, 2-3 minutes per side, then roasting in hot oven until steaks reach a minimum internal temperature of 145 degrees, 12-14 minutes. Halve to serve.

  • If using chicken breasts, follow same instructions as ranch steak in Steps 1, 3 and 4, searing chicken until browned, 4-5 minutes per side, then roasting until chicken reaches minimum internal temperature, 8-10 minutes.

  1. 1

    Start Potatoes and Prepare Ingredients

    Peel and cut sweet potato into evenly-sized large chunks. Bring a medium pot with sweet potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes. While potato boils, peel and slice shallot into very thin rounds. Trim woody ends off asparagus. Coarsely chop pecans. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  2. 2

    Finish the Potatoes

    Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot. Add cream cheese, garlic salt (reserve a pinch for asparagus) and 2 Tbsp. potato cooking water. Mash until mostly smooth. If too thick, add additional potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.

  3. 3

    Start the Steak

    Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 2-3 minutes per side. Remove from burner. Place steaks on one half of prepared baking sheet. Reserve pan; no need to wipe clean.

  4. 4

    Finish Steak and Roast Asparagus

    Place asparagus on empty side of baking sheet and toss with 1 tsp. olive oil and remaining garlic salt. Massage oil and seasoning into asparagus. Spread into a single layer on their side and roast in hot oven until asparagus is tender and steaks reach a minimum internal temperature of 145 degrees, 8-10 minutes. While steak and asparagus roast, make sauce.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook steaks to medium-high heat. Add 1 tsp. olive oil and shallot. Stir occasionally until softened, 2-3 minutes. Add demi-glace and 2 Tbsp. water. Bring to a simmer. Once simmering, remove from burner. Stir in butter. Plate dish as pictured on front of card, topping steaks with sauce and sweet potatoes with goat cheese and pecans. Bon appétit!

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