Steak with Garlic Chive Butter

and roasted French-style potato salad

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
A note about serious food allergies

In Your Box (serves 2)

  • 12 oz. Sirloin Steaks
  • ½ fl. oz. Seasoned Rice Vinegar
  • Info
    ½ oz. Grated Parmesan
  • 12 oz. Red Potatoes
  • Info
    ⅗ oz. Butter
  • ½ fl. oz. Honey
  • 8 oz. Carrot
  • ¼ oz. Parsley
  • 2 Garlic Clove
  • 6 Chive Sprigs
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 2 Mixing Bowls

Before You Cook

  • Step 1 - Roast the Vegetables

    Roast the Vegetables

    Peel, trim, and cut carrot into ½" slices on an angle. Cut potatoes into ½" chunks. Add potatoes, carrot, 2 tsp. olive oil, ¼ tsp. salt and a pinch of pepper to prepared baking sheet and toss to coat. Spread into a single layer and roast in hot oven until golden brown and tender, 25-27 minutes. While vegetables roast, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Mince chives. Stem and mince parsley. Finely mince garlic. Pat steaks dry, and season both with a pinch of salt and pepper on both sides.

  • Step 3 - Make the Butter

    Make the Butter

    In a mixing bowl, add butter, chives, Parmesan, half the garlic, and a pinch of salt and pepper. Mix until thoroughly combined. Taste and add remaining garlic if desired. Form compound butter into two 1" disks and refrigerate until plating.

  • Step 4 - Cook the Steaks

    Cook the Steaks

    Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and 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. Tent with foil and rest at least 5 minutes.

  • Step 5 - Make Vinaigrette and Finish Dish

    Make Vinaigrette and Finish Dish

    In another mixing bowl, add vinegar, honey, parsley, a pinch of salt and pepper, and 2 tsp. olive oil. Stir to combine. Carefully add roasted vegetables to bowl and mix until well-coated. Plate dish as pictured on front of card, garnishing steak with butter. Bon appétit!