Express
Premium
Steak with Red Pepper Pesto Butter
and Asiago-rosemary vegetables
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} calories
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 24 oz. Red Potatoes
- 20 oz. Beef Top Round Steaks
- 8 oz. Green Beans
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2 oz. Shredded Asiago Cheese
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1 oz. Red Pepper Pesto
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1 oz. Butter
- 1½ tsp. Garlic Salt
- 1 tsp. Garlic and Parsley Seasoning
- 1 Rosemary Sprig
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) EOdDLDOG
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Calories530
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Carbohydrates40g
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Net Carbs35g
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Fat26g
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Protein39g
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Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 2 Large Non-Stick Pans
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 Ingredients and Make Pesto Butter
Cut potatoes into 1" dice.
Place potatoes in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until fork-tender, 6-8 minutes.While potatoes microwave, stem and coarsely chop rosemary.Trim green beans, if necessary.In a mixing bowl, combine softened butter, pesto, and a pinch of salt and pepper. Set aside. -
2 Start the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add green beans and a pinch of salt to hot pan. Stir occasionally, 5 minutes.Add microwaved potatoes and a pinch of salt and pepper. Stir occasionally until browned and tender, 8-10 minutes.While vegetables cook, continue recipe. -
3 Cook the Steaks
Pat steaks dry. Season both sides with garlic and parsley seasoning and 1/3 the garlic salt (reserve remaining for vegetables).
Place another large non-stick pan over medium heat and add 1 tsp. olive oil.Add steaks to hot pan and cook until steaks reach desired doneness, or 3-4 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 cover with foil. Rest, 3 minutes. -
4 Finish Vegetables and Finish Dish
Add 1 tsp. rosemary, remaining garlic salt, and a pinch of pepper to hot pan with vegetables. Stir to combine.
Evenly top with cheese and cover until melted, 1-2 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping steak with pesto butter. Bon appétit!
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