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
Lyonnaise potatoes are a French preparation, from the town of Lyon. Classically, the spuds are thinly sliced, then sautéed with onion, then parsley and butter. We've ditched the pan for the oven, making the cooking task easier without sacrificing the flavor. Accompanying these potatoes from Lyon is steak enrobed in roasted garlic, with acidic tomatoes dotted with herbaceous rosemary. Classic preparations made easy, that's Home Chefannaise.
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) zPaV9Gqv
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Calories790
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Carbohydrates55g
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Net Carbs48g
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Fat45g
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Protein42g
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Sodium1290mg
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
Customize It Instructions
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If using chicken breasts, follow same instructions as sirloin steaks in Steps 2, 3, and 4, searing until browned on one side, 2-3 minutes, then transferring to baking sheet, seared side up, adding topping, and roasting until chicken reaches minimum internal temperature, 8-10 minutes.
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1 Roast the Garlic and Vegetables
Place garlic on a piece of foil and drizzle with 1 tsp. olive oil. Form a foil pouch around garlic.
Halve potatoes lengthwise and cut into 1/4" half-moons.Halve and peel onion. Cut halves into 1/2" slices.Place potatoes and onion on prepared baking sheet and toss with 1 Tbsp. olive oil, steak seasoning blend, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into vegetables.Spread vegetables into a single layer. Place baking sheet in hot oven and garlic pouch on oven rack, opening side up. Roast until tender, 20-25 minutes.While garlic and vegetables roast, continue recipe. -
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 Sear Steaks and Prepare Garlic Crust
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.After 20-25 minutes, remove garlic pouch from oven. Open carefully and transfer garlic to a mixing bowl. Add 1 tsp. olive oil, panko, and a pinch of salt and mash until combined. Set aside. -
4 Finish the Steak and Vegetables
Carefully remove baking sheet from oven and push vegetables to one side. Baking sheet will be hot! Use a utensil.
Transfer steaks, seared side up, to empty half of baking sheet. Top steaks evenly with garlic crust. Wipe pan clean and reserve.Roast in hot oven until potatoes are lightly browned and steaks reach a minimum internal temperature of 145 degrees, 6-8 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 stir often 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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