Express
Premium
Blue Cheese and Walnut Sirloin
with peppered Brussels sprouts
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Walnuts), Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
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
- 12 oz. Brussels Sprouts
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¾ oz. Roasted Garlic & Herb Butter
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⅗ oz. Butter
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½ oz. Blue Cheese Crumbles
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½ oz. Walnut Halves
- 6 Chive Sprigs
- ½ tsp. Steak Seasoning
- ½ tsp. Garlic Salt
- ½ tsp. Coarse Black 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) ZqwXdzOG
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Calories620
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Carbohydrates14g
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Net Carbs8g
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Fat44g
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Protein42g
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Sodium1020mg
Recipe Steps
You Will Need
- Olive Oil
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
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
Coarsely crush walnuts in shipping bag.
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).Mince chives.Pat steaks dry and season both sides with steak seasoning and half the garlic salt (reserve remaining for Brussels sprouts). -
2 Cook the Steaks
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 cover with foil. Rest, 3 minutes.While steaks cook, continue recipe. -
3 Cook the Brussels Sprouts
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add Brussels sprouts and 2 Tbsp. water to hot pan. Cover and cook, 3-4 minutes.
Uncover and add coarse black pepper (to taste) and remaining garlic salt. Stir occasionally until tender and browned, 5-7 minutes.If pan is too dry, add additional water, 1 Tbsp. at a time, as needed.Remove from burner and stir in garlic & herb butter until melted and combined.While Brussels sprouts cook, continue recipe. -
4 Make Blue Cheese-Walnut Butter and Finish Dish
In a mixing bowl, combine softened plain butter, cheese (to taste), walnuts, and chives. Set aside.
Plate dish as pictured on front of card, topping steak with blue cheese-walnut butter. Bon appétit!
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