Meal Kit
Steak and Walnut-Green Onion Sauce
with roasted potatoes and creamed spinach
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Tree Nuts (Walnuts), Milk
Chef
Sarah Thomsen
Popeye loved his spinach and loved his olive oil… and this meal gets you both. Fresh spinach made rich and creamy and a delectable sauce of garlic oil, green onions, and walnuts are only two of the star components: meaty steak and seasoned potatoes round out a meal good enough for any sailor man.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
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4 fl. oz. Cream Sauce Base
- 8 oz. Yukon Potatoes
- 5 oz. Baby Spinach
- 2 Green Onions
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½ oz. Grated Parmesan
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½ oz. Walnut Halves
- ½ fl. oz. Garlic Oil
- ½ tsp. Seasoned Salt Blend
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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Calories780
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Carbohydrates27g
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Net Carbs23g
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Fat54g
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Protein45g
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Sodium1370mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large 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
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If using 16 oz ribeye or 32 oz ribeye, follow same instructions as sirloin in Steps 2 and 4, cooking in batches if necessary until browned and steaks reach minimum internal temperature, 4-6 minutes per side. Halve to serve.
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If using filet mignon, follow same instructions as sirloin in Steps 2 and 4, cooking until filets reach minimum internal temperature, 5-8 minutes per side.
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If using salmon fillets, pat dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as sirloin in Step 4, cooking skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Roast the Potatoes
Cut potatoes into 1" chunks.
Place potatoes on prepared baking sheet and toss with seasoned salt and 1 tsp. olive oil. Massage oil and seasoning into potatoes.Spread into a single layer. Roast in hot oven until tender and lightly browned, 25-30 minutes, stirring once halfway through.While potatoes roast, prepare ingredients. -
2 Prepare the Ingredients
Trim and thinly slice white portions of green onions, leaving green portions whole. Keep white and green portions separate.
Coarsely chop spinach.Finely chop walnuts.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
3 Make the Walnut Green Onion Sauce
Place a medium non-stick pan over medium-high heat. Place green portions of green onions in hot, dry pan and cook until lightly charred, 2-3 minutes per side.
Transfer green onions to a clean cutting board and let cool, 3 minutes. Once cooled, coarsely chop.Combine chopped green onions, walnuts, garlic oil, and a pinch of salt in a mixing bowl. Set aside.Reserve pan; no need to wipe clean. -
4 Cook the Steaks
Return pan used to cook green onions to medium heat and add 2 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 steaks, at least 3 minutes.While steaks cook, cook spinach. -
5 Cook Spinach and Finish Dish
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add white portions of green onions, spinach, and a pinch of salt to hot pan. Stir occasionally until wilted, 1-2 minutes.
Add cream sauce and bring to a simmer. Once simmering, stir occasionally until thickened, 2-3 minutes. Stir in Parmesan until combined.Remove from burner.Plate dish as pictured on front of card, topping steak with walnut green onion sauce. Bon appétit!
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