Family Meal Kit
Premium
Everything's-Better-with-Butter Steak
and mashed potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesOver 30g protein
Chef
Laura Alpern
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 4)
- 20 oz. Beef Top Round Steaks
- 16 oz. Yukon Potatoes
- 2 Zucchini
- 5 oz. Asparagus
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2 oz. Cream Cheese
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1⅗ oz. Lemon Garlic Butter
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⅗ oz. Butter
- 1½ tsp. Garlic Salt
- 1 tsp. Steak Seasoning
- 1 tsp. Garlic and Parsley 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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Calories530
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Carbohydrates26g
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Net Carbs23g
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Fat31g
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Protein37g
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Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Potato Masher
- 1 Colander/Strainer
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, 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, 3-4 minutes per side.
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1 Prepare the Ingredients
Trim woody ends off asparagus. Cut into 2" pieces.
Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.Cut potatoes into large evenly-sized chunks.Pat steaks dry. Season both sides with steak seasoning and a pinch of salt. -
2 Start the Potatoes
Bring a medium pot with potato chunks covered by water to a boil.
Once boiling, cook until fork-tender, 14-18 minutes.Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot. Slightly mash.While potatoes cook, continue recipe. -
3 Roast the Vegetables
Place asparagus, zucchini, 2 tsp. olive oil, garlic and parsley seasoning, 1/3 the garlic salt (reserve remaining for potatoes), and 1/4 tsp. pepper on prepared baking sheet. Massage oil and seasonings into vegetables. Spread into a single layer. Have a little sous chef around? With supervision, have them help massage the vegetables.
Roast in hot oven until vegetables are tender, 12-15 minutes.Carefully remove from oven.While vegetables roast, continue recipe. -
4 Cook the Steaks
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Working in batches if necessary, add steaks to hot pan. 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. Rest, 3 minutes.While steaks cook, continue recipe. -
5 Finish Potatoes and Finish Dish
Add plain butter, cream cheese, and remaining garlic salt to pot with potatoes. Mash until combined.
If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping steak with softened lemon garlic butter. Bon appétit!
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