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Creamed Spinach Sirloin Steak
with garlic bread and glazed carrots
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Laura Alpern
"Spinach Sirloin Steak" is an alliteration-lovers dream, but it also doubles as a flavor dream, creamy, cheesy, garlicy spinach draped on a juicy, tender cut of meat. Speaking of doubles, the sides of fresh carrot cooked with sweet honey and garlic bread complement steak and sauce so supremely, so sublimely, the second supper stops, start sighs of satiation… sorry, stopping soon.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 8 oz. Carrot
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1 Garlic Butter Baguette
- 2 oz. Baby Spinach
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2 oz. Light Cream Cheese
- 1 fl. oz. Honey
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½ oz. Shredded Parmesan Cheese
- 2 Garlic Cloves
- 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) 2qWmLx3R
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Calories830
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Carbohydrates62g
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Net Carbs57g
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Fat42g
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Protein49g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 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 chicken breasts, follow same instructions as sirloin in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using pork tenderloin medallions, follow same instructions as sirloin in Steps 1 and 3, cooking until browned and pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner. If you receive a whole tenderloin, pat dry, then slice into medallions, 3/4"-thick.
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If using NY strip steaks, follow same instructions as sirloin in Steps 1 and 3, cooking until steaks reach desired doneness, or 7-10 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 Toast Bread and Prepare Ingredients
Remove bread from packaging and place on prepared baking sheet.
Toast in hot oven until golden brown, 12-15 minutes.While bread toasts, peel, trim, and cut carrot into 1/4" slices on an angle.Mince garlic.Pat steaks dry and season both sides with garlic pepper and 1/4 tsp. salt. -
2 Cook the Carrots
Place a large non-stick pan over medium-high heat.
Add 1 tsp. olive oil and carrots to hot pan. Stir often until lightly browned, 3-5 minutes.Add 1/4 cup water, half the honey (taste, and add more, if desired), 1/4 tsp. salt, and a pinch of pepper.Cover and cook until water is mostly evaporated and carrots are tender and glazed, 3-5 minutes.Remove from burner.While carrots cook, continue recipe. -
3 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.Wipe pan clean and reserve. -
4 Make Creamed Spinach and Finish Dish
Return pan used to cook steaks to medium heat and add 1 tsp. olive oil.
Add garlic to hot pan. Cook until fragrant, 30-60 seconds.Add spinach, softened cream cheese, Parmesan, 1/4 cup water, and a pinch of pepper. Bring to a simmer.Once simmering, stir constantly until slightly thickened, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping steak with creamed spinach. Bon appétit!
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