Steak with Sicilian Tomato Sauce

and spinach mashed potatoes and carrots

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

Tomato: We don't sing enough praise for the round, red fruit, the bringer of either tart acid or sweet somethings to your pasta or pizza. It's so common and every day, we don't appreciate it like we should. So, yay tomato! The sauce that enrobes this steak is a standing ovation to the to-may-to, or to-mah-to, however you pronounce it, with marsala and green onions melding perfectly. This scrumptious steak is accompanied by creamy spinach mashed potatoes and healthy carrots. You'll be amazed that something so obvious, and ordinary, can taste so special.

In Your Box (serves 2)

  • Info
    1 oz. Butter
  • 2 Green Onions
  • 8 oz. Carrot
  • 2 Russet Potatoes
  • 2 oz. Baby Spinach
  • 1 Roma Tomato
  • 2 Sirloin Steaks
  • Info
    4 fl. oz. Whole Milk
  • 1 fl. oz. Marsala Wine
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Peel, trim, and cut carrot into ½" slices on an angle. Peel and cut potatoes into 1" pieces. Coarsely chop spinach. Core tomato and cut into ¼" dice. Trim and thinly slice green onions. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Roast the Carrots

    Roast the Carrots

    Place carrot slices on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper until thoroughly coated. Spread into a single layer. Roast until tender and lightly browned, 20-22 minutes. While carrots roast, cook potatoes.

  • Step 3 - Cook the Potatoes

    Cook the Potatoes

    Bring a medium pot with potatoes covered by lightly salted water to a boil. Reduce to a simmer, and cook until potatoes are fork-tender, 15-18 minutes. Drain potatoes in a colander. Return pot to medium heat. Add 1 tsp. olive oil and spinach to hot pot and stir occasionally until wilted, 1-2 minutes. Remove from burner. Return potatoes to pot with half the milk, half the butter, and ¼ tsp. salt. Mash until smooth. Add remaining milk 2 Tbsp. at a time until desired consistency is reached. Taste, and add a pinch of salt if desired. While potatoes simmer, cook steaks.

  • Step 4 - Cook the Steaks

    Cook the Steaks

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove steaks to a plate and tent with foil. Reserve pan; no need to wipe clean.

  • Step 5 - Make the Sauce

    Make the Sauce

    Return pan used to cook steaks to medium heat. Add tomato, marsala, half the green onions (reserve remaining for garnish), and a pinch of salt and pepper to hot pan. Stir occasionally until liquid is mostly evaporated, 1-2 minutes. Remove from burner and swirl in remaining butter. Plate dish as pictured on front of card, serving sauce on top of steak and garnishing with remaining green onions. Bon appétit!