Meal Kit
Cattleman's Steak and Buckaroo Butter
with corn and potato hash
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesOver 30g protein
- Gluten-Smart
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
- 10 oz. Beef Top Round Steaks
- 5 oz. Corn Kernels
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1 oz. Butter
- 2 Green Onions
- ¼ oz. Dijon Mustard
- 6 Chive Sprigs
- 2 tsp. Savory Seasoning
- ¼ fl. oz. Hot Sauce
- ½ tsp. Smoked Paprika
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) 4PXr9pOm
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Calories620
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Carbohydrates48g
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Net Carbs43g
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Fat32g
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Protein38g
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Sodium1280mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave-Safe 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 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.
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If using NY strip steak, 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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1 Start the Potatoes
Cut potatoes into 1/4" dice.
Combine potatoes and a pinch of salt in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until fork-tender, 4-6 minutes.Carefully remove from microwave.While potatoes microwave, continue recipe. -
2 Prepare the Ingredients
Mince chives.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat steaks dry and season both sides with 1/4 tsp. salt and a pinch of pepper. -
3 Cook the Steaks
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 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 tent with foil. Rest, 3 minutes.While steaks cook, continue recipe. -
4 Finish the Potatoes
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add microwaved potatoes, corn, white portions of green onions, savory seasoning, and 1/4 tsp. salt to hot pan. Stir occasionally until potatoes are lightly browned and crispy, 4-6 minutes.Remove from burner. -
5 Make Buckaroo Butter and Finish Dish
In a mixing bowl, combine softened butter, hot sauce (to taste), mustard, chives, paprika, and a pinch of pepper. Set aside.
Plate dish as pictured on front of card, topping steak with buckaroo butter (to taste) and garnishing potatoes with green portions of green onions. Bon appétit!
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