Meal Kit

Steak with Horseradish Butter

with roasted potatoes, beets, and goat cheese

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs

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

Some folks like to stimulate their taste buds with the fire, the hot, the spicy. (Think of your dudes with their chili contests and pop stars singing about hot sauce in their bag (swag)). Nothing perks up the old buds, though, like a hit of horseradish. Here, it mixes with butter, and melts over the steaks beautifully, adding complexity to the meaty goodness. Tip: Beets are delicious, but tend to stain. Save beets for the end when preparing ingredients, and clean your cutting board after preparing.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 12 oz. Sirloin Steaks
  • 8 oz. Red Beet
  • Info
    1 oz. Goat Cheese
  • Info
    ⅗ oz. Butter
  • Info
    1 Tbsp. Horseradish Sauce
  • 6 Chive Sprigs
  • 1 tsp. Garlic Salt

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
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium 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

    Prepare the Ingredients

    Quarter potatoes lengthwise and cut into 1/2" wedges.

    Mince chives.

    Trim ends off beet, peel, and cut into 1/2" dice.

    Pat steaks dry, and season both sides with half the garlic salt (reserve remaining for potatoes) and a pinch of pepper.

  2. 2

    Roast the Vegetables

    Place potatoes on one half of prepared baking sheet and toss with 1 tsp. olive oil, remaining garlic salt, and a pinch of pepper. Massage oil and seasoning into potatoes and spread into a single layer on their side.

    Place beets on other half of baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Massage oil and seasoning into beet and spread into a single layer on their side. Wash hands after working with beets.

    Roast in hot oven until tender, 25-30 minutes.

    While vegetables roast, make butter.

  3. 3

    Make the Horseradish Butter

    Combine softened butter, horseradish sauce (to taste), and a pinch of salt and pepper in a mixing bowl. Form into two equally-sized mounds and set aside.

  4. 4

    Cook the Steaks

    When vegetables have roasted 10 minutes, place a medium non-stick pan over medium-high 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 from burner. Transfer steaks to a plate. Rest 5 minutes, then slice against the grain into 1/2" pieces.

  5. 5

    Finish Vegetables and Finish Dish

    Remove goat cheese from refrigerator. Combine potatoes, beets, goat cheese (breaking up with your hands if needed), and chives in another mixing bowl.

    Plate dish as pictured on front of card, garnishing steaks with horseradish butter. Bon appétit!

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