Meal Kit
Steak with Creamy Ranch Sauce
and mesquite potatoes with corn
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
Chef
Sarah Thomsen
Creamy, tangy buttermilk and powerful mesquite combine to pull out all the stops for this meal, a stunner that belongs both on the range watching the sunset and on your range being prepared with love. Not only delicious, but easy to make: just throw the potatoes in the oven, cook the steaks on the stove, and then the sauce comes together with just a few stirs. Can a weeknight dinner get any better than this? Other than every other meal we're offering this week (wink), no. Tip: Easier way to mince chives? Line up chive sprigs so they're all going one direction. Use your knife in a rocking motion to chop finely until the herbs are properly minced!
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 12 oz. Red Potatoes
- 5 oz. Corn Kernels
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4 oz. Light Cream
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½ oz. Grated Parmesan
- 6 Chive Sprigs
- 2 tsp. Mesquite Seasoning
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1 tsp. Buttermilk-Dill 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) DOLLnLO8
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Calories750
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Carbohydrates53g
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Net Carbs48g
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Fat45g
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Protein43g
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Sodium1210mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 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 Prepare the Ingredients
Cut potatoes into 1" dice.
Mince chives.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Roast the Vegetables
Place potatoes on one half of prepared baking sheet and toss with 1 Tbsp. olive oil and mesquite seasoning. Massage oil and seasoning into potatoes.
Spread into a single layer on their side and roast in hot oven until potatoes begin to soften, 11-13 minutes.Carefully add corn to empty half of baking sheet and top with 1 tsp. olive oil and a pinch of salt.Stir, then spread corn into a single layer on their side. Roast again until vegetables are tender and browned, 8-10 minutes. -
3 Cook the Steak
After vegetables have roasted 5 minutes, place a medium non-stick pan over medium heat and add 1 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.
If using NY strip steak, place a medium oven-safe pan over medium-high heat and add 1 tsp olive oil to hot pan. Sear until browned, 2-3 minutes per side. Place pan in hot oven and roast until steak reaches a minimum internal temperature of 145 degrees, 9-12 minutes.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-high heat.
Add cream to hot pan and bring to a boil.Once boiling, stir in cheese, buttermilk dill seasoning, and chives. Return to a boil and stir constantly until thickened, 30-60 seconds.Remove from burner. -
5 Finish the Dish
If using NY strip steak, halve to serve.
Plate dish as pictured on front of card, spooning sauce over steak. Bon appétit!
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