Steak with Creamy Ranch Sauce

and mesquite potatoes with corn

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk

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

Creamy, tangy buttermilk and powerful mesquite combine to pull out all the stops for this meal, a stunner that belongs both on the range watching the sunset and on your range being prepared with love. Not only delicious, but easy to make: just throw the potatoes in the oven, cook the steaks on the stove, and then the sauce comes together with just a few stirs. Can a weeknight dinner get any better than this? Other than every other meal we're offering this week (wink), no. Tip: Easier way to mince chives? Line up chive sprigs so they're all going one direction. Use your knife in a rocking motion to chop finely until the herbs are properly minced!

In Your Box (serves 2)

  • Info
    ½ oz. Grated Parmesan
  • 5 oz. Corn Kernels
  • 6 Chive Sprigs
  • Info
    1 tsp. Buttermilk Dill Seasoning
  • 2 tsp. Mesquite Seasoning
  • Info
    4 oz. Light Cream
  • 12 oz. Red Potatoes
  • 12 oz. Sirloin Steaks

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
    636
  • Carbohydrates
    52g
  • Fat
    32g
  • Protein
    44g
  • Sodium
    1210mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Prepare the Ingredients

    Cut potatoes into 1" dice. Mince chives. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • 2

    Roast the Vegetables

    Place potatoes on one half of prepared baking sheet and toss with 1 Tbsp. olive oil and mesquite seasoning. Massage oil and seasoning into potatoes. Spread into a single layer on their side and roast in hot oven until potatoes begin to soften, 11-13 minutes. Carefully add corn to empty half of baking sheet and top with 1 tsp. olive oil and a pinch of salt. Stir, then spread corn into a single layer on their side. Roast again until vegetables are tender and browned, 8-10 minutes.

  • 3

    Cook the Steak

    After vegetables have roasted 5 minutes, 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, 5-7 minutes per side. If using NY strip steak, place a medium oven-safe pan over medium-high heat and add 1 tsp olive oil to hot pan. Sear until browned, 2-3 minutes per side. Place pan in hot oven and roast until steak reaches a minimum internal temperature of 145 degrees, 9-12 minutes. Remove steaks to a plate and tent with foil. Wipe pan clean and reserve.

  • 4

    Make the Sauce

    Return pan used to cook steaks to medium-high heat. Add cream to hot pan and bring to a boil. Once boiling, stir in cheese, buttermilk dill seasoning, and chives. Return to a boil and stir constantly until thickened, 30-60 seconds. Remove from burner.

  • 5

    Finish the Dish

    If using NY strip steak, halve to serve. Plate dish as pictured on front of card, spooning sauce over steak. Bon appétit!

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