Family Meal Kit
Premium
Steak Bites with Sun-Dried Tomato Cream Sauce
and garlic herb mashed potatoes
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
- Fiber-Rich
- Protein-Packed
Chef
David Welch
In Your Box (serves 4)
- 4 Russet Potatoes
- 20 oz. Beef Top Round Steaks
- 12 oz. Broccoli Florets
- 4 fl. oz. Cream Sauce Base
- 1 oz. Sun Dried Tomato Pesto
- ¾ oz. Roasted Garlic & Herb Butter
- 2 tsp. Steak Seasoning
- 1 tsp. Garlic Salt
- ½ tsp. Garlic and Parsley Seasoning
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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Calories580
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Carbohydrates49g
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Net Carbs44g
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Fat25g
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Protein39g
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Sodium1560mg
Recipe Steps
You Will Need
- Pepper
- Butter
- Salt
- Olive Oil
- 1 Medium Pot
- 2 Medium Non-Stick Pans
- 1 Potato Masher
- 1 Plate
- 1 Peeler
- 1 Colander/Strainer
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Make the Mashed Potatoes
Peel and cut potatoes into large evenly-sized chunks.
Bring a medium pot with 1/4 tsp. salt, potato chunks, and 4 cups water to a boil. Water should cover potatoes.Once boiling, cook until potatoes are fork-tender, 14-18 minutes.Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot.Add roasted garlic & herb butter, 1/4 cup reserved potato cooking water, half the garlic salt (reserve remaining for broccoli), 1/4 tsp. salt, and a pinch of pepper to pot. Mash until smooth. If too thick, add additional reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.While potatoes cook, continue recipe. -
2 Prepare the Ingredients
Cut broccoli into bite-sized pieces.
Pat steaks dry and cut into 1"cubes. Season all over with steak seasoning, 1/4 tsp. salt, and a pinch of pepper. Steak coloration may vary upon arrival due to packaging processes; steak quality and flavor will not be impacted. -
3 Cook the Steak Cubes
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steak cubes to hot pan. Stir occasionally until steak reaches desired doneness, or 6-10 minutes for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner. Transfer steak cubes to a plate and tent with foil. Rest, 3 minutes. Wipe pan clean and reserve.While steak cubes cook, continue recipe. -
4 Cook the Broccoli
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add broccoli and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.Uncover; add remaining garlic salt, garlic and parsley seasoning, a pinch of salt, and 1 Tbsp. plain butter. Stir often until broccoli is tender, 2-3 minutes.Remove from burner. -
5 Make Sauce and Finish Dish
Return pan used to cook steak cubes to medium heat.
Add cream base and pesto to hot pan. Stir to combine and bring to a simmer.Once simmering, remove from burner.Plate dish as pictured on front of card, topping steak cubes with sauce. Bon appétit!
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