Steak with Tuscan Corn Saute

and Parmesan-oregano sauce

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

A note about serious food allergies

Tuscany is not only the birthplace of the Renaissance and the Medici family but home to many a bright, yellow sunflower field. Bright… yellow… that's just part of our inspiration for this delicious corn sauté. The other part is fresh spinach and nutty Parmesan, along with a hint of garlic, making for a side that almost steals the sunshine from the steak. But not quite: this sirloin, with a cool Parmesan oregano sauce, is fit for a Medici (if they still existed). Let there be a regular renaissance in your kitchen, bringing you from the dark ages of living without this meal.

In Your Box (serves 2)

  • Info
    2 oz. Grated Parmesan
  • 3 Garlic Cloves
  • 0.125 oz. Oregano
  • Info
    1 Ciabatta
  • 2 Sirloin Steaks
  • 2 Ears of Corn
  • Info
    1 oz. Sour Cream
  • 2 oz. Baby Spinach
  • Nutrition (per serving)

  • Calories
    634
  • Carbohydrates
    34g
  • Fat
    32g
  • Protein
    53g
  • Sodium
    1501mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Stem and coarsely chop oregano. Mince garlic. Halve ciabatta. Peel corn, rinse, and carefully remove kernels from cob. Pat steaks dry, and season both sides with ¼ tsp. salt and pinch of pepper.

  • Step 2 - Make the Sauce
    2

    Make the Sauce

    In a mixing bowl, combine sour cream, 1 Tbsp. Parmesan (reserve remaining for corn sauté), oregano, 1 tsp. olive oil, 1 tsp. water, and pinch of salt and pepper. Place ciabatta halves on one side of prepared baking sheet. Top with half the garlic (reserve remaining for corn sauté) and 2 tsp. olive oil. Set aside.

  • Step 3 - Cook the Steaks
    3

    Cook the Steaks

    Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Cook until browned, 2-3 minutes per side. Transfer steaks to empty half of baking sheet. Bake in hot oven until steaks reach a minimum internal temperature of 145 degrees and bread is lightly browned, 5-7 minutes. Wipe pan clean and reserve. While steaks roast, make corn sauté.

  • Step 4 - Make the Corn Sauté
    4

    Make the Corn Sauté

    Return pan used to sear steaks to medium heat and add 1 tsp. olive oil and corn. Stir occasionally until corn is lightly browned, 2-3 minutes.
    Add remaining garlic and spinach and stir occasionally until spinach is wilted, 1-2 minutes. Remove from burner and stir in ¼ tsp. salt and a pinch of pepper.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing steak with sauce and corn with remaining Parmesan. Bon appétit!