Premium
Steak with Garlic Butter
and buttermilk-cheddar mashed potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
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Contains: Milk
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Under %{max_calories} calories
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Chef
Sarah Thomsen
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 24 oz. Red Potatoes
- 4 Zucchini
- 20 oz. Beef Top Round Steaks
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- 1 tsp. Seasoned Salt Blend
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) oqlQApOk
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Calories580
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Carbohydrates42g
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Net Carbs37g
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Fat30g
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Protein41g
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Sodium1530mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Colander
- 1 Large Pot
- 1 Large 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 chicken cutlets, pat dry. Cook until chicken reaches minimum internal temperature, 3-5 minutes per side. Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 3-4 minutes per side.
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1 Prepare the Ingredients
Trim zucchini ends and cut on an angle into 1/2" rounds. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Cut potatoes into large evenly-sized chunks.Pat steaks dry and season both sides with 1/2 tsp. salt and a pinch of pepper. -
2 Start the Mashed Potatoes
Bring a large pot with potato chunks and 2 tsp. salt covered by water to a boil.
Once boiling, cook until fork-tender, 14-18 minutes.Remove from burner. Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and set aside. Reserve pot; no need to wipe clean.While potatoes cook, continue recipe. -
3 Cook the Steaks
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook until steaks reach desired doneness, or 3-5 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 steaks to a plate and tent with foil. Rest, 3 minutes.Wipe pan clean and reserve.While steaks cook, continue recipe. -
4 Finish the Mashed Potatoes
Transfer potatoes to reserved pot. Add sour cream, buttermilk-dill seasoning, cheese, half the softened butter (reserve remaining for garnish), and 1/2 tsp. salt.
Mash until combined and smooth.If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside. -
5 Cook Zucchini and Finish Dish
Return pan used to cook steaks to medium-high heat and add 2 tsp. olive oil.
Add zucchini and seasoned salt to hot pan and cook undisturbed until starting to brown, 2-3 minutes.Stir occasionally until softened, 3-4 minutes.Remove from burner.Plate dish as pictured on front of card, topping steak (slice, if desired) with remaining softened butter. Bon appétit!
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