Meal Kit
Steak with Chimichurri Butter
with asparagus and garlic cheddar biscuits
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Patrick Le Beau
Biscuits, and butter, and… asparagus, oh my! This meal is an “oh my” and a “golly gee I never knew a dinner could taste so yummy.” Start with a tender steak, with delightful chimichurri butter melting all over every bite. Healthy asparagus and not-so-healthy-but-oh-so-tasty buttermilk cheddar biscuits. Steak and butter and biscuits, oh my.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 8 oz. Asparagus
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4 oz. Buttermilk Biscuit Mix
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1 oz. Shredded Cheddar Cheese
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⅓ oz. Butter
- 6 Chive Sprigs
- 2 Garlic Cloves
- 1 tsp. Chimichurri 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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Calories730
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Carbohydrates37g
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Net Carbs35g
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Fat45g
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Protein45g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 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
Customize It Instructions
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If using filets mignon, follow same instructions as sirloin in Steps 1 and 3, cooking until filets reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.
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If using chicken breasts, follow same instructions as sirloin in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon fillets, pat dry and season flesh side with ¼ tsp. salt and a pinch of pepper. Follow same instructions as sirloin in Step 3, cooking salmon, skin side up first, reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Mince chives.
Trim woody ends off asparagus.Mince garlic.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Bake the Asparagus and Biscuits
Place asparagus on one side of prepared baking sheet and toss with 1/2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer on their side.
Combine biscuit mix, 1/4 cup water, cheese, chives, and garlic in a mixing bowl. Stir until a thick and tacky dough forms.Spoon four evenly-sized dollops of biscuit mix on empty space on baking sheet, leaving 3" space in between.Bake in hot oven until asparagus is tender and biscuits are golden brown, 12-15 minutes.While biscuits bake, cook steaks. -
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.Remove from burner. Remove steaks to a plate and rest, at least 3 minutes.While steaks cook, make chimichurri butter. -
4 Make the Chimichurri Butter
Combine butter and chimichurri seasoning (to taste) in another mixing bowl. Set aside.
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5 Finish the Dish
Plate dish as pictured on front of card, topping steak with chimichurri butter. Bon appétit!
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