Family Meal Kit
Steak with Chive Butter Sauce
and scalloped potatoes
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 4 Russet Potatoes
- 20 oz. Beef Top Round Steaks
- 8 fl. oz. Cream Sauce Base
- 2 oz. Shredded Parmesan Cheese
- 2 oz. Baby Spinach
- 1 Shallot
- ⅘ oz. Mushroom Broth Concentrate
- ¾ oz. Roasted Garlic & Herb Butter
- ¼ oz. AP Flour
- 6 Chive Sprigs
- 2 tsp. Garlic Salt
- 1 tsp. Garlic 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)
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Calories630
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Carbohydrates51g
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Net Carbs47g
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Fat29g
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Protein43g
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Sodium1760mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Pot
- 1 8" square casserole dish
- 1 Medium Non-Stick Pan
- 1 Plate
- 1 Peeler
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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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Coarsely chop spinach.
Peel and slice potatoes into thin rounds.Mince chives.Peel and mince shallot.Pat steaks dry. Season both sides with 1/4 tsp. salt and garlic pepper. -
2 Start the Potatoes
Place a medium pot over medium-high heat.
Add cream base and 1/2 cup water to hot pot. Stir to combine and bring to a simmer.Once simmering, add potatoes, half the shallots (reserve remaining for sauce), garlic salt, and a pinch of salt and pepper. Stir occasionally until combined and potatoes are slightly tender, 8-10 minutes.Remove from burner and transfer potato mixture to prepared casserole dish. Stir in spinach and half the cheese (reserve remaining for topping) until combined. Spread into a single layer. Potato mixture will be hot! Use a utensil.Evenly top with remaining cheese. -
3 Finish the Potatoes
Bake uncovered in hot oven until sauce is bubbling and potatoes are fork-tender, 15-20 minutes.
Carefully remove from oven.While potatoes bake, continue recipe. -
4 Cook the Steaks
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan. Cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Transfer steaks to a plate and cover with foil. Rest, 3 minutes.Keep pan over medium heat; no need to wipe clean. -
5 Make Sauce and Finish Dish
Add 1 tsp. olive oil, remaining shallots, and a pinch of salt to hot pan. Stir occasionally until tender, 1-2 minutes.
Add flour and stir occasionally until no dry flour remains.Add mushroom base and 1/4 cup water. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce is slightly thickened, 1-2 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached. Remove from burner. Stir in softened butter and half the chives (reserve remaining for garnish) until combined.Plate dish as pictured on front of card, topping steak with sauce from pan. Garnish with remaining chives. Slice steak, if desired. Bon appétit!
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