Express Plus
Steak au Poivre
with corn and potato hash
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days

Contains: Milk

Chef
Sarah Thomsen
Peppery perfection on a tender and juicy piece of steak. And a delightful side of corn and scrumptious potash hash. Mmm, mmm good.
In Your Box (serves 2)
- 12 oz. Red Potatoes
- 12 oz. Sirloin Steaks
- 6 oz. Trimmed Green Beans
- 3 oz. Fire Roasted Corn Kernels
- 2 oz. Sliced Red Onion
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- 1 tsp. Onion Salt
- 1 tsp. Coarse Black Pepper
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) zPaoNLOv
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Calories760
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Carbohydrates55g
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Net Carbs48g
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Fat44g
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Protein42g
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Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe 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 chicken breasts, follow same instructions as sirloin in Step 2, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or NY strip steak, follow same instructions as sirloin in Step 2, cooking until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes.
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If using mahi-mahi, pat dry, halve, and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as sirloin in Step 2, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side.
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1 Cook the Green Beans
Trim green beans, if necessary.
Place a large non-stick pan over medium-high heat. Add green beans, 1 tsp. olive oil, 1/4 cup water, half the onion salt (reserve remaining for hash), and a pinch of pepper to hot pan. Cover and cook until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner. Add butter (to taste) and stir until coated, 30-60 seconds.Transfer green beans to a plate and tent with foil. Wipe pan clean and reserve.While green beans cook, continue recipe. -
2 Cook the Steaks
Pat steaks dry and season all over with 1/4 tsp. salt and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until steaks reach 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. Transfer steaks to a plate. Rest, 3 minutes.Wipe pan clean and reserve.While steaks cook, continue recipe. -
3 Cook the Hash
Prick each potato once with a fork.
Place potatoes and 1/4 cup water in a microwave-safe bowl. Microwave until slightly softened, 4-5 minutes.Carefully remove from microwave. Let cool, 3-4 minutes.Once cool enough to handle, cut into 1" dice.Return pan used to cook green beans to medium-high heat. Add 1 Tbsp. olive oil, potatoes, onions, corn, and remaining onion salt. Stir occasionally until lightly browned and tender, 5-6 minutes.Remove from burner.While vegetables cook, continue recipe. -
4 Make Sauce and Finish Dish
Return pan used to cook steaks to low heat and add crème fraîche, 1 Tbsp. water, half the coarse black pepper, and demi-glace. Stir until combined and heated through, 1-2 minutes.
Taste and add remaining coarse black pepper, if desired. Remove from burner.Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!
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