Meal Kit
Steak de Burgo
with mashed red potatoes and thyme roasted carrots
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Sarah Thomsen
In Your Box (serves 2)
- 12 oz. Red Potatoes
- 12 oz. Sirloin Steaks
- 8 oz. Carrot
- 4 oz. Light Cream
- 2 oz. Basil Pesto
- 1 oz. Butter
- 1 fl. oz. White Cooking Wine
- 3 Thyme Sprigs
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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Calories810
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Carbohydrates49g
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Net Carbs43g
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Fat53g
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Protein40g
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Sodium1210mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
- 1 Medium 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
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/2"-inch sticks
Stem and coarsely chop thyme.Cut potatoes into 1" dice.Pat steaks dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper. -
2 Make the Mashed Potatoes
Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 18-20 minutes.
Drain potatoes in a colander and return to pot. Set aside half the cream for sauceAdd butter and remaining cream, 1 Tbsp. at a time. Mash until desired consistency is reached. Season with 1/4 tsp. salt and a pinch of pepper. Cover and set aside.While carrots roast, make mashed potatoes. -
3 Roast the Carrot Sticks
Place carrot sticks on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper.
Spread into a single layer and roast in hot oven until fork-tender, 15-18 minutes.Carefully, toss cooked carrot sticks with thyme.While carrots roast, cook steaks. -
4 Cook the Steak
Place a medium non-stick pan over medium-high heat and add 1 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 steaks to a plate, rest at least 5 minutes, and tent with foil.Wipe pan clean and reserve. -
5 Make the Sauce
Return pan used to cook steaks to medium heat.
Add white wine to pan. Cook until liquid is reduced by half, 30-60 seconds.Stir in pesto and remaining cream. Cook until warmed through, 30-60 seconds.Plate dish as pictured on front of card, drizzling sauce over steaks. Bon appétit!
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