Steak with Garlic Demi

with tex-mex cheesy corn and potatoes

Prep & Cook Time: 45-55 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Not Spicy

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

In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • 2 Garlic Cloves
  • 5 oz. Corn Kernels
  • Info
    ⅓ oz. Butter
  • Info
    2 oz. Light Cream Cheese
  • ¼ oz. Cilantro
  • Info
    4 tsp. Beef Demi-Glace
  • 2 tsp. Fajita Seasoning
  • 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
    746
  • Carbohydrates
    53g
  • Fat
    42g
  • Protein
    44g
  • Sodium
    1395mg

Recipe Steps

You Will Need

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

    Roast the Potatoes

    Quarter potatoes. Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil and ¼ tsp. salt. Spread into a single layer and roast until tender, 23-25 minutes. While potatoes roast, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Coarsely chop cilantro, leaves and stems. Mince garlic. Pat steak dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  3. 3

    Cook the Steak

    Place a medium non-stick pan over medium heat and add 2 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. Remove steaks to a plate. Reserve pan; no need to wipe clean. While steak cooks, cook corn.

  4. 4

    Make the Creamy Corn

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add corn to hot pan and cook undisturbed until warm, 3-4 minutes, stirring once halfway through. Add ⅓ cup water, fajita seasoning, and cream cheese. Stir until cream cheese is melted, 1-2 minutes. Remove from burner. Stir in roasted potatoes and cilantro.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook steaks to medium heat. Add garlic to hot pan and stir constantly until aromatic, 30-60 seconds. Add demi-glace and 2 Tbsp. water and bring to a simmer. Once simmering, remove from burner. Swirl in butter until combined. Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!

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