Meal Kit
Roasted Garlic Crusted Steak with Lyonnaise Potatoes
and fresh tomato rosemary sauce
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Nigel Palmer
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Sirloin Steaks
- 1 Yellow Onion
- 1 Roma Tomato
- 4 oz. Grape Tomatoes
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⅗ oz. Butter
- 4 Garlic Cloves
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2 Tbsp. Italian Panko Blend
- 1 tsp. Steak Seasoning
- 1 Rosemary Sprig
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) pOM6pJ3X
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Calories810
-
Carbohydrates55g
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Net Carbs49g
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Fat47g
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Protein42g
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Sodium1280mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 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
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1 Roast the Garlic and Vegetables
Halve garlic. Wrap garlic in a foil pouch.
Place garlic pouch directly on oven rack, seam side up. Roast in hot oven until garlic is tender, 13-15 minutes.While garlic roasts, halve potatoes lengthwise and cut into 1/4" half-moons.Halve and peel onion. Cut halves into 1/2" slices.Place potatoes and onions on prepared baking sheet and toss with 1 Tbsp. olive oil, seasoning blend, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into vegetables.Spread into a single layer. Roast in hot oven until tender, 18-20 minutes.While garlic and vegetables roast, prepare remaining ingredients. -
2 Prepare the Ingredients
Halve grape tomatoes.
Core Roma tomato and cut into 1/4" dice.Stem and mince rosemary.Pat steaks dry, and season both sides with a pinch of salt and pepper. -
3 Prepare Garlic Crust and Sear Steaks
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 2-3 minutes on one side.
Remove from burner.Remove garlic pouch form oven and open carefully. In a mixing bowl, mash roasted garlic. Add 1 tsp. olive oil, panko, and a pinch of salt. Set aside. -
4 Roast Steak and Finish Vegetables
Carefully remove baking sheet from oven and push vegetables to one side. Stir to combine. Baking sheet will be hot! Use a utensil.
Transfer steaks, seared side up, to empty half. Wipe pan clean and reserve. Top steaks evenly with garlic-panko mixture.Roast in hot oven until potatoes are lightly browned and steaks reach a minimum internal temperature of 145 degrees, 10-12 minutes.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Carefully remove from oven. Rest, 3 minutes.While steaks and vegetables roast, make sauce. -
5 Make Sauce and Finish Dish
Return pan used to sear steaks to medium-high heat. Add 1 tsp. olive oil, grape tomatoes, Roma tomatoes, and a pinch of salt to hot pan. Stir often until tomatoes are tender and begin releasing juices, 3-4 minutes.
Add 1 tsp. rosemary and cook until aromatic, 60-90 seconds.Remove from burner. Stir in butter.Plate dish as pictured on front of card, topping sauce with steak. Bon appétit!
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