Express
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Tuscan Herb Buttered Steak
with glazed carrots and garlic bread
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 8 oz. Carrot
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1 Garlic Butter Baguette
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1 oz. Cream Cheese
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⅘ oz. Tuscan Herb Butter
- ½ fl. oz. Honey
- 2 tsp. Mirepoix Broth Concentrate
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⅓ oz. Butter
- ½ tsp. Steak 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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Calories850
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Carbohydrates58g
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Net Carbs53g
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Fat48g
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Protein44g
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Sodium1730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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1 Prepare Carrots and Toast Garlic Bread
Peel and cut carrot into 1/4" slices on an angle.
Remove bread from packaging. Place bread directly on oven rack and toast in hot oven until golden-brown, 12-15 minutes.Carefully remove from oven.While bread bakes, continue recipe. -
2 Cook the Steaks
Pat steaks dry and season both sides with steak seasoning and a pinch of salt.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 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 tent with foil. Rest, 3 minutes.Wipe pan clean and reserve.While steaks cook, continue recipe. -
3 Cook the Carrots
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add carrots to hot pan and stir often until lightly browned, 2-4 minutes.
Add 1/4 cup water, cover, and cook until water is mostly evaporated and carrots are tender, 3-5 minutes.Stir in honey, plain butter, 1/4 tsp. salt, and a pinch of pepper until melted and combined.Remove from burner.While carrots cook, continue recipe. -
4 Make Sauce and Finish Dish
Return pan used to cook steaks to medium-low heat. Add 2 Tbsp. water, mirepoix base, and cream cheese to hot pan. Bring to a simmer.
Once simmering, whisk or vigorously stir until combined and slightly thickened, 2-3 minutes.Remove from burner. Stir in Tuscan butter (to taste) and a pinch of pepper until melted and combined. If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping steak with sauce (to taste). Bon appétit!
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