Meal Kit
Culinary Collection
Smokehouse-Maple Sirloin Steak
with sour cream mashed potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Nigel Palmer
“Smokehouse maple” conjures up a world of delicate saps being tapped for their deliciousness, or a rickety lean-to where magic is made with smoking meats. Do those images translate to flavors? They do in this steak stunner, a delight mixed with creamy mashed potatoes and healthy green beans. But the star, of course, is the make-your-tastebuds-dance-the-conga flavoring on these steaks. It's the type of flavor magic that transports while satiating, bringing you into a new (old) world.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Sirloin Steaks
- 8 oz. Green Beans
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4 oz. Light Cream
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1 oz. Sour Cream
- 1 Tbsp. Smokehouse Maple 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) pOJB4XOy
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Calories730
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Carbohydrates45g
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Net Carbs40g
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Fat43g
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Protein41g
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Sodium1400mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
- 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
Customize It Instructions
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If using NY strip steak, follow same instructions as steaks in Step 1. In Step 3, roast green beans, 6-8 minutes and follow same instructions as steak for searing strip steak. Follow same instructions as steaks in Step 4, roasting until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes. Halve to serve.
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If using filets mignon, follow same instructions as steaks in Steps 1, 3, and 4, roasting until filets reach a minimum internal temperature of 145 degrees, 7-9 minutes.
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If using chicken, follow same instructions as steaks in Step 1. In Step 3, roast green beans, 5 minutes and follow same instructions as steak for searing chicken. Follow same instructions as steaks in Step 4, roasting until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes
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1 Prepare the Ingredients
Peel and cut potatoes into large evenly-sized chunks.
Trim ends off green beans.Pat sirloin steaks dry, and season both sides with seasoning blend. -
2 Make the Mashed Potatoes
Bring a medium pot with potatoes covered by water to a boil. Cook until tender, 14-18 minutes.
Drain potatoes in a colander and return to pot. Add sour cream, 1/4 the cream (reserve remaining for adjusting consistency and sauce), 1/4 tsp. salt, and a pinch of pepper. Mash until smooth, adding remaining cream 1 Tbsp. at a time until desired consistency is reached. Do not to use more than half the cream total, as half is needed for sauce.While potatoes cook, roast green beans. -
3 Start the Green Beans and Steaks
Place green beans on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.
Spread into a single layer and roast in hot oven until beginning to get tender, 8-10 minutes.Remove from oven. Green beans will finish cooking in a later step.While green beans roast, place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and sear until browned, 2-3 minutes per side.Remove pan from burner. -
4 Finish the Green Beans and Steaks
Carefully, move green beans to one side of baking sheet. Baking sheet will be hot! Use a utensil. Place steaks in empty space on baking sheet. Reserve pan; no need to wipe clean.
Roast until beans are tender and steaks reach a minimum internal temperature of 145 degrees, 7-9 minutes.Rest roasted steaks at least 3 minutes.While steaks rest, make sauce. -
5 Make Sauce and Finish Dish
Return pan used to sear steaks to medium heat and add remaining cream and any accumulated juices from resting steaks. Bring to a boil.
Once boiling, stir constantly until smooth and a line can be drawn in sauce, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping steaks with sauce. Bon appétit!
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