Meal Kit

Steak with Garlic Chive Butter

and roasted French-style potato salad

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 the late 70s, there was stagflation and Billy Beer and a little hit by disco great the Bee Gees, “Chive Talkin'.” Does this not sound familiar from the land of polyester and mood rings? Well, you'll be talking chive here, as in mixed with pungent garlic and luscious, rich butter and melted over this steak to flavor perfection. Coming out under the mirrored ball as well are these hearty root vegetables, taking to the floor dressed in a funky vinaigrette and doing the Hustle onto your plate. This ain't no disco, just a delicious dinner. Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)

In Your Box (serves 2)

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

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

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

  • If using NY strip steak, follow same instructions as steaks in Steps 2 and 4, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.

  • If using chicken breasts, follow same instructions as steaks in Steps 2 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using pork chops, follow same instructions as steaks in Steps 2 and 4, cooking until pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.

  1. 1

    Roast the Vegetables

    Peel, trim, and cut carrot on an angle into 1/2" slices.

    Cut potatoes into 1/2" chunks.

    Place potatoes and carrot on prepared baking sheet and toss with 2 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into vegetables.

    Spread into a single layer and roast in hot oven until golden brown and tender, 25-27 minutes.

    While vegetables roast, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Mince chives.

    Stem and mince parsley.

    Mince garlic.

    Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

  3. 3

    Make the Garlic Chive Butter

    In a mixing bowl, thoroughly combine softened butter, chives, Parmesan, half the garlic, and a pinch of pepper. Taste, and add remaining garlic, if desired.

    Form butter mixture into two equally-sized mounds. Set aside.

  4. 4

    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 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.

    Remove from burner. Transfer steaks to a plate. Tent with foil and rest, at least 5 minutes.

    While steaks cook, make vinaigrette.

  5. 5

    Make Potato Salad and Finish Dish

    In another large mixing bowl, combine seasoned rice vinegar, honey, 2 tsp. olive oil, parsley, and a pinch of salt and pepper. Stir in roasted vegetables until completely coated.

    Plate dish as pictured on front of card, topping steak with garlic chive butter. Bon appétit!

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