Meal Kit
Culinary Collection
Ancho-Crusted Sirloin
with chipotle pesto butter and potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk
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Over 30g protein
- Gluten-Smart
Chef
Maija Barnes
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 10 oz. Sirloin Steak
- 8 oz. Red Potatoes
- 8 oz. Green Beans
- 1 oz. Pepitas
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1 oz. Chipotle Pesto
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⅗ oz. Butter
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½ oz. Cotija Cheese
- ¼ oz. Cilantro
- 2 tsp. Ancho Cinnamon Rub
- 1 tsp. Garlic Pepper
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) yP5ZREq8
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Calories700
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Carbohydrates36g
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Net Carbs29g
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Fat47g
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Protein39g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Medium 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 filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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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.
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1 Prepare the Ingredients
Cut potatoes into 1/2"-thick slices.
Trim ends off green beans, if necessary.Stem and mince cilantro.Coarsely chop pepitas. -
2 Roast the Potatoes
Place potatoes on prepared baking sheet and top with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasonings into potatoes. Spread into an even layer.
Roast in hot oven until browned and tender, 25-27 minutes.Carefully remove from oven. Top with cilantro and toss to combine. Sheet will be hot! Use a utensil.While potatoes roast, continue recipe. -
3 Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.
Add 1/4 cup water, 1/4 tsp. salt, and garlic pepper. Cover and cook until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner.While green beans cook, continue recipe. -
4 Cook the Steaks
Pat steaks dry and season both sides with 1/4 tsp. salt and ancho cinnamon rub (use less if spice-averse).
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 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. Rest, 3 minutes.While steaks cook, continue recipe. -
5 Make Pesto Butter and Finish Dish
In a mixing bowl, thoroughly combine softened butter and pesto (to taste). Set aside.
Plate dish as pictured on front of card, topping steak with pesto butter (to taste) and garnishing green beans with cheese and pepitas. Bon appétit!
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