Family Meal Kit
Premium
Sunday Steak Dinner with Buttery Mashed Potatoes
and roasted honey carrots
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
- Calorie-Conscious
- Protein-Packed
Chef
Laura Alpern
In Your Box (serves 4)
- 24 oz. Red Potatoes
- 20 oz. Beef Top Round Steaks
- 8 fl. oz. Cream Sauce Base
- 14 oz. Carrot
- 1 oz. Shredded Parmesan Cheese
- ½ fl. oz. Honey
- 2 tsp. Onion Salt
- 1 tsp. Garlic and Parsley Seasoning
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)
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Calories530
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Carbohydrates48g
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Net Carbs42g
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Fat23g
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Protein39g
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Sodium1270mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Butter
- Olive Oil
- 1 Baking Sheet
- 1 Medium Pot
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Potato Masher
- 1 Plate
- 1 Peeler
- 1 Colander/Strainer
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
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1 Prepare the Ingredients
Cut potatoes into 1" pieces.
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.Pat steaks dry and season both sides with 1/4 the onion salt (reserve remaining for vegetables) and 1/4 tsp. pepper. -
2 Roast the Carrots
Place carrots on prepared baking sheet and top with 2 tsp. olive oil and half the remaining onion salt (reserve remaining for potatoes). Massage oil and seasoning into carrots and spread into a single layer.
Roast in hot oven until fork-tender, 15-20 minutes.Alternatively, reserve half the raw carrots for snacking/serving on the side.Carefully remove sheet from oven. Stir in honey and 1 Tbsp. softened salted butter until melted and combined.While carrots roast, continue recipe. -
3 Make the Mashed Potatoes
Bring a medium pot with potatoes covered by water to a boil.
Once boiling, cook until fork-tender, 15-18 minutes.Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot.Add half the cream base (reserve remaining for sauce), 1 Tbsp. softened salted butter, and remaining onion salt. Mash until combined and smooth. If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.While potatoes cook, continue recipe. -
4 Cook the Steaks
Summertime, and the grilling is easy! To grill this steak, heat grill to medium. Follow same instructions, grilling until browned and steak reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. Rest, 3 minutes.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.Working in batches if necessary, add steaks to hot pan and cook until steaks reach desired doneness, or 3-5 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner. Transfer steaks to a plate and cover with foil. Rest, 3 minutes.While steaks cook, continue recipe. -
5 Make Sauce and Finish Dish
In a microwave-safe bowl, combine cheese, garlic and parsley seasoning, and remaining cream base.
Microwave uncovered until heated through, 60-90 seconds.Carefully remove from microwave and stir to combine.Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!
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