Meal Kit
Steak and Creamy Red Pepper Sauce
with roasted asparagus and potatoes
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Ryan Pugh
Pesto is green like money and trees, right? Not necessarily. Red pepper pesto, tangy and bright, turns this cream sauce into a cheesy, flavorful extravaganza, perfect for a meaty steak. Usually, being in the red is bad, but in this meal... it's divine.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 8 oz. Red Potatoes
- 5 oz. Asparagus
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1 oz. Light Cream Cheese
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½ oz. Crispy Fried Onions
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1 Tbsp. Roasted Red Pepper Pesto
- 2 tsp. Chicken Broth Concentrate
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) yP5n6Yq8
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Calories600
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Carbohydrates31g
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Net Carbs27g
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Fat37g
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Protein41g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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 sirloin in Steps 1 and 3, cooking until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve.
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If using 16 oz. ribeye or 32 oz. ribeye, follow same instructions as sirloin in Steps 1 and 3, cooking in batches if needed until steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Halve to serve.
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If using chicken breasts, follow same instructions as sirloin in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Trim woody ends off asparagus and cut into 1" lengths.
Halve potatoes. Slice halves into 1/4" half-moons.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Roast the Vegetables
Place asparagus and potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper. Massage oil and seasoning into vegetables.
Spread into a single layer and roast in hot oven until potatoes are lightly browned, 17-20 minutes.While vegetables roast, cook steak. -
3 Cook the Steaks
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.Remove steaks to a plate and tent with foil. Wipe pan clean and reserve. -
4 Make the Sauce
Return pan used to cook steaks to medium heat.
Add 2 Tbsp. water, cream cheese, chicken base, and pesto to hot pan. Bring to a simmer, stirring until smooth.Once simmering, cook until liquid has thickened slightly, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping steaks with sauce and garnishing vegetables with crispy onions. Bon appétit!
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