Meal Kit
Sirloin Steak with Balsamic Sauce
and fingerling potatoes and Brussels sprouts
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
David Padilla
Basic. It's slang nowadays (we know, we're confused, too). But for adults who still trust their classic dictionaries, we want a little calm and ordinary after a long day at work. This meal could be called basic; it's just steak, Brussels sprouts, and potatoes. It's so much more, though; juicy steak dances with a balsamic sauce of pure sweet tang, Brussels are roasted to crispy perfection, and those taters are soft as a cloud on the inside, with a nice crispy outside that's a delight to sink the teeth into. Basic. It's a good thing.
In Your Box (serves 2)
- 12 oz. Fingerling Potatoes
- 12 oz. Sirloin Steaks
- 8 oz. Brussels Sprouts
- 1 fl. oz. Balsamic Glaze
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1 oz. Butter
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 2 Garlic Cloves
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) DOLnaEP8
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Calories750
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Carbohydrates45g
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Net Carbs37g
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Fat47g
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Protein41g
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Sodium1230mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Oven-Safe Non-Stick Pan
- 1 Medium Non-Stick Pan
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 Start the Potatoes
Halve potatoes lengthwise.
Place a large oven-safe non-stick pan over medium heat. Add 2 tsp. olive oil, potatoes, and 1/4 tsp. salt to hot pan. Cover, and stir occasionally until golden, 3-5 minutes.Uncover and place pan in hot oven. Roast until tender, 10-12 minutes.Carefully, stir butter into roasted potatoes until melted. Cover and set aside.While potatoes cook, start Brussels sprouts. -
2 Start Brussels and Prepare Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Place Brussels sprouts on one half of prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into Brussels sprouts.Spread into a single layer on their side. Roast, 8 minutes.If using NY strip steak, roast 5 minutes.Remove from oven.While Brussels sprouts roast, mince garlic. -
3 Sear the Steaks
Pat steaks dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add steaks to hot pan. Sear undisturbed until browned, 2-3 minutes on one side.If using NY strip steak, season same amount and sear 2-3 minutes on both sides.Remove from burner. -
4 Roast the Steaks and Brussels Sprouts
Place steaks, seared side up, on empty half of baking sheet.
Roast until Brussels sprouts are tender and steaks reach a minimum internal temperature of 145 degrees, 6-8 minutes.If using NY strip steak, place on baking sheet and bake in hot oven until steak reaches a minimum internal temperature of 145 degrees, 9-12 minutes.Remove steaks from baking sheet and rest, 5 minutes.Reserve pan; no need to wipe clean.While steaks rest, make sauce. -
5 Make the Sauce
Return pan used to sear steaks to medium heat. Add 1 tsp. olive oil and garlic to hot pan. Cook until fragrant, 30-60 seconds.
Add 1/4 cup water, balsamic glaze, and demi-glace. Stir often until thickened, 2-3 minutes.Season with a pinch of pepper and remove from burner.If using NY strip steak, halve before serving.Plate dish as pictured on front of card, spooning sauce over steak. Bon appètit!
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