Meal Kit
Culinary Collection
Sirloin and Shrimp with Creamy Spinach Sauce
and honey roasted carrots
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
Chef
Laura Alpern
Spinach: it's good for you, it makes Popeye's muscles bulge, and when you add cream to it, it becomes the foodstuffs of decadent dreams. But, when you add nutty Parmesan, herbaceous pesto, and succulent little shrimp in there? You've got decadent dreams and tantalizing tastes, and a delicious dinner for friends and family. And an amazing alleviative description? Decadent dreams, my friend.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Sirloin Steaks
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4 fl. oz. Cream Sauce Base
- 8 oz. Carrot
-
8 oz. Shrimp
- 2 oz. Baby Spinach
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1 oz. Basil Pesto
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⅗ oz. Butter
- ½ fl. oz. Honey
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½ oz. Grated Parmesan Cheese
- 2 tsp. Garlic Pepper
- 1 tsp. Steak 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) DOpEvW3r
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Calories860
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Carbohydrates55g
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Net Carbs49g
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Fat44g
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Protein60g
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Sodium2210mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Microwave-Safe 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 Prepare the Ingredients
Coarsely chop spinach.
Cut potatoes into 1/4"-thick rounds.Place butter in a microwave-safe bowl. Microwave until melted, 30-60 seconds.Add potatoes, a pinch of salt, half the Parmesan (reserve remaining for sauce), and garlic pepper to bowl with melted butter. Toss to combine.Peel, trim, and cut carrots into 1/4"-thick sticks. -
2 Roast the Carrots and Cottage Fries
Place carrots on prepared baking sheet and toss with 1 tsp. olive oil and 1/4 tsp. salt. Massage oil and salt into carrots and spread into an even layer on one half of baking sheet. Transfer potatoes to empty side of baking sheet. Spread into a single layer on their side (some overlap is OK).
Roast vegetables in hot oven until tender and browned, 25-30 minutes.While vegetables roast, continue recipe. -
3 Cook the Steak
Pat steaks dry and season both sides with steak seasoning.
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 to a plate. Rest, 3 minutes.Tent with foil to keep warm. Wipe pan clean and reserve. -
4 Cook the Shrimp
Drain shrimp thoroughly. Pat dry.
Return pan used to cook steaks to medium heat and add 1 tsp. olive oil. Add shrimp and a pinch of pepper to hot pan and cook until light pink and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. -
5 Make Sauce and Finish Dish
Add spinach to hot pan and stir occasionally until wilted, 60-90 seconds.
Add cream base, remaining Parmesan, pesto, and a pinch of pepper. Stir occasionally until warmed through and slightly thickened, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, drizzling honey over carrots and topping steak with shrimp and sauce. Bon appétit!
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