Meal Kit
Culinary Collection
Steakhouse Sirloin with Herb Butter
with mashed potatoes and asparagus
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat, Soy
Chef
Jimmy Madla
Delicate sauces and exotic flavors are fine, but when it’s a special occasion, we want flavors we can be sure of. This meal is full of classic combinations delightfully put together, starting with the combination of sirloin steak, mashed potatoes, and asparagus, a trio often found at your best steakhouses. A garlic-tarragon butter adds that final touch of pizzazz to this classic, great for a special dinner, or any dinner you want to make special.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Asparagus
- 12 oz. Sirloin Steaks
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1 oz. Sour Cream
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⅗ oz. Butter
- 2 Garlic Cloves
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2 tsp. Roasted Garlic Peppercorn Rub
- 1 Tarragon Sprig
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.
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Nutrition (per serving) pOJKX93y
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Calories670
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Carbohydrates42g
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Net Carbs37g
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Fat37g
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Protein43g
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Sodium1290mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Colander
- 1 Medium Pot
- 1 Mixing Bowl
- 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
Customize It Instructions
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If using NY Strip Steak or 28 oz. NY Strip Steak, follow same instructions as sirloin in Steps 2 and 4, cooking in batches if necessary until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve.
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If using chicken breasts, follow same instructions as sirloin in Steps 2 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Make the Mashed Potatoes
Peel and cut potatoes into 1" dice.
Halve garlic.Bring a medium pot with potatoes, 3 garlic halves (reserve remaining for butter), 8 cups water, and 2 tsp. salt to a boil. Reduce to a simmer and cook until fork-tender, 14-18 minutes.Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot. Add sour cream and mash until smooth. Then mash in potato cooking water, 1 Tbsp. at a time, until desired consistency, is reached. Season with 1/4 tsp. salt. Cover and set aside.While potatoes simmer, prepare ingredients. -
2 Prepare the Ingredients
Stem and mince tarragon.
Trim woody ends off asparagus.Mince remaining garlic.Pat steaks dry, and season both sides completely with garlic peppercorn rub and 1/4 tsp. salt. -
3 Make the Herb Butter
Combine butter, minced garlic (to taste), and tarragon in a mixing bowl.
Form butter mixture into two equally-sized disks. Refrigerate until plating. -
4 Cook the Steaks
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan. Cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Don't worry if a charred crust forms on steaks.Remove from burner. Remove steaks to a plate and rest, at least 5 minutes.Wipe pan clean and reserve.While steaks rest, cook asparagus. -
5 Cook the Asparagus
Return pan used to cook steaks to medium heat and add 2 tsp. olive oil.
Add asparagus, 1/4 tsp. salt, and a pinch of pepper to hot pan. Roll occasionally until lightly charred and tender but still crisp, 7-9 minutes.Remove from burner.Plate dish as pictured on front of card, placing herb butter disks on steaks. Bon appétit!
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