Express
Premium
Red Wine Sirloin
with Brussels sprouts and potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Over 30g protein
- Gluten-Smart
Chef
Jimmy Shay
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
- 8 oz. Yukon Potatoes
- 8 oz. Brussels Sprouts
- 3 fl. oz. Red Cooking Wine
- 1 Shallot
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⅘ oz. Lemon Garlic Butter
- 2 tsp. Chicken Broth Concentrate
- 2 tsp. Savory Seasoning
- 1 tsp. Garlic Salt
- 1 tsp. Cornstarch
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) VqmJW5O7
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Calories740
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Carbohydrates40g
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Net Carbs32g
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Fat44g
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Protein43g
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Sodium1920mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 2 Medium Non-Stick Pans
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Plate
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, 4-6 minutes per side.
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1 Prepare the Ingredients
Halve potatoes (quarter if larger than a ping-pong ball).
Place potatoes in a microwave-safe bowl and cover with a damp paper towel.Microwave covered until tender, 4-6 minutes.While potatoes microwave, peel and mince shallot.Pat steaks dry and season both sides with savory seasoning. -
2 Cook the Steaks
Place a medium non-stick pan over medium heat and add 1 Tbsp. 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.While steaks cook, continue recipe. -
3 Cook the Vegetables
Place another medium non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add Brussels sprouts to hot pan and stir occasionally until slightly tender, 4-6 minutes.Add potatoes, garlic salt, and a pinch of pepper. Wipe bowl clean and reserve. Stir occasionally until vegetables are browned, 6-8 minutes.Stir in butter until melted and combined, 1-2 minutes.Remove from burner. -
4 Make Sauce and Finish Dish
Return pan used to cook steaks to medium heat and add 1 tsp. olive oil.
Add 2 Tbsp. shallots (remaining are yours to use as you please!) to hot pan. Stir occasionally until slightly browned, 2-3 minutes.While shallots cook, in reserved bowl, combine chicken base, 1/4 cup water, and cornstarch. Set aside.Add cooking wine to hot pan. Stir to combine and bring to a simmer.Once simmering, add cornstarch mixture and stir occasionally until sauce is slightly thickened, 3-4 minutes.Remove from burner.Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!
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