Steak Au Poivre and Garlic Butter with Bacon Goat Cheese Potatoes
easy prep & grill bag included
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Ryan Pugh
We've learned that doubling down on a good thing just brings you just that much more goodness and, dare we say, magic. Well, we've waved our wand and brought out the rabbit and the hat (not literally). Our new Fresh and Easy line is actually as straightforward as it sounds; fresh ingredients, easy assembly and instructions, with all the fantastic flavors you've come to expect. The only magic is what you bring; the love of making dinner for your friends and family.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 12 oz. Cooked Red Potatoes
- 1 oz. Crumbled Bacon
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1 oz. Roasted Garlic & Herb Butter
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1 oz. Light Cream Cheese
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1 oz. Garlic & Herb Goat Cheese
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4 tsp. Natural Beef Flavor Demi-Glace Concentrate
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½ oz. Crispy Fried Onions
- ½ tsp. Garlic Salt
- ½ 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) yOk0M23m
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Calories750
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Carbohydrates37g
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Net Carbs33g
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Fat46g
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Protein48g
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Sodium1640mg
Recipe Steps
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
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1 Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.
Place potatoes, bacon, garlic salt, cream cheese, 1/4 tsp. salt, and a pinch of pepper in provided grill bag. Roll open end of bag to seal and gently shake to mix.Cover one side of steaks with coarse black pepper.If using chicken, ribeye, or NY strip steak, follow same instructions. -
2 Grill the Meal
Place steaks on hot grill, peppered side down, and cook until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
While steaks grill, place grill bag on hot grill and cook until potatoes are warmed through, 10-12 minutes, flipping once halfway through.Remove steaks from grill and top with demi-glace and half the garlic butter (reserve remaining for garnish). Rest steaks, 3 minutes.If using ribeye or NY strip steak, place on hot grill and cook until steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. If using chicken, place on hot grill and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
3 Finish the Meal
Carefully and gently, shake grill bag. Carefully, open grill bag and scoop out potatoes.
If using ribeye or NY strip, halve to serve.Plate dish as pictured on front of card, topping steaks with remaining butter and any accumulated juices from resting. Top potatoes with crispy onions and goat cheese (crumbling with your hands if necessary). Bon appétit! -
4 For A Rainy Day
If cooking indoors, pat steaks dry and season one side with coarse black pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan, peppered side down, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove from burner and top with half the garlic butter and demi-glace. Rest, 3 minutes. While steaks cook, place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potatoes to hot pan and stir occasionally until tender, 3-4 minutes. Add bacon, garlic salt, 1/4 tsp. salt, and a pinch of pepper and stir until warmed through, 1-2 minutes. Remove from burner and stir in 2 tsp. water and cream cheese. Follow same plating instructions.
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