Meal Kit

Steak Frites and Red Wine Reduction

with smoked almond and blue cheese salad

Prep & Cook Time: 50-60 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy, Tree Nuts

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • ½ tsp. Garlic Salt
  • 12 oz. Sirloin Steaks
  • Info
    ½ oz. Smoked Almonds
  • 2 oz. Marsala Cooking Wine
  • 2 Russet Potatoes
  • 2 oz. Spring Mix
  • Info
    ¼ oz. Flour
  • Info
    ½ oz. Shaved Parmesan
  • Info
    ⅓ oz. Butter
  • 1 fl. oz. Citrus Dijon Vinaigrette

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.

  • Nutrition (per serving)

  • Calories
    783
  • Carbohydrates
    42g
  • Fat
    45g
  • Protein
    45g
  • Sodium
    1334mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl

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
  1. 1

    Bake the Frites

    Cut potatoes into ½" fries (or frites) and pat dry. Place frites on prepared baking sheet and toss with 1 Tbsp. olive oil, garlic salt, and a pinch of pepper. Massage oil and seasoning into potatoes. Spread into a single layer and bake in hot oven until lightly browned, 30-35 minutes, tossing frites halfway through. [CHECK TIMING] While frites bake, prepare ingredients.

    [POST BETA changes: new frites pic-pls check timing (want them crispier looking)]

  2. 2

    Prepare the Ingredients

    Coarsely chop almonds. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

    [post beta changes: no more lemon]

  3. 3

    Cook the Steaks

    Place a medium non-stick pan over medium 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, 4-6 minutes per side. [CHECKING LOWER TIME W/FSQA] Transfer steaks to a plate and tent with foil. Rest at least 3 minutes. Wipe pan clean and reserve. While steaks rest, make red wine reduction.

  4. 4

    Make the Red Wine Reduction

    Return pan used to cook steaks to medium-low. Add butter to hot pan and swirl occasionally until melted, 1-2 minutes. Add flour and stir constantly until butter and flour form a golden brown paste, 2-3 minutes. Remove from burner and, while stirring butter-flour paste, gradually pour in Marsala until completely combined. Then stir in ¼ cup water. Return pan to medium-low heat and bring to a simmer. Once simmering, cook until thickened, 2-3 minutes. Remove from burner and stir in a pinch of salt and pepper.

  5. 5

    Make Salad and Finish Dish

    In a mixing bowl, toss or gently combine spring mix, vinaigrette, and a pinch of salt and pepper. Plate dish as pictured on front of card, topping steak with red wine reduction and garnishing salad with Parmesan and almonds. Bon appétit!

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