Meal Kit
Culinary Collection
with garlic-cheddar mashed potatoes and Brussels sprouts
Prep & Cook Time:40-50 min.
Difficulty Level:Intermediate
Spice Level:Not Spicy
Cook Within:5 days
Contains:Milk
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
There's a lot of fancy pants words in the second part of this meal, and we had to consult our handy dictionary to figure out what this means. The dictionary says maitre d'Hotel means: a) a majordomo (can't eat that), b) headwaiter (can't fit that in a box), or c) a sauce of parsley, lemon juice, butter, salt, and pepper. We're partial to that last definition, especially melting over a juicy steak. We wouldn't know how to cook a headwaiter, anyway. (Probably in the oven.)
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- 12oz.Sirloin Steaks
- 12oz.Yukon Potatoes
- 8oz.Brussels Sprouts
- 1Lemon
- 1oz.Light Cream Cheese
- 1oz.Shredded Cheddar Cheese
- ⅗oz.Butter
- 6Chive Sprigs
- 2Garlic Cloves
- ½tsp.Garlic Salt
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)MqgRe4Pn
Calories
680Carbohydrates
42gNet Carbs
36gFat
37gProtein
46gSodium
1660mg
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1Colander
- 1Medium Non-Stick Pan
- 1Baking Sheet
- 1Medium Pot
- 1Mixing Bowl
Before You Cook
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
If using filets mignon, follow same instructions as sirloin in Steps 1 and 4, cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes.
If using ribeye, follow same instructions as sirloin in Steps 1 and 4, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
If using chicken breasts, follow same instructions as sirloin in Steps 1 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as sirloin in Step 4, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
Prepare the Ingredients
Cut potatoes into 1/2" dice.
Mince chives.Zest and halve lemon. Cut one half into wedges and juice the other half.Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).Mince garlic.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.Make the Mashed Potatoes
Bring a medium pot with potato and half the garlic (reserve remaining for butter) covered by water to a boil. Once boiling, cook until fork-tender, 14-18 minutes.
Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.Add half the potato cooking water (reserve remaining for adjusting), cheddar cheese, cream cheese, garlic salt, and a pinch of salt and pepper. Mash until smooth and creamy. If too thick, add additional potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.While potatoes boil, roast Brussels sprouts.Roast the Brussels Sprouts
Place Brussels sprouts on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.
Spread into a single layer, cut-side down, and roast in hot oven until tender and browned, 12-14 minutes.While Brussels sprouts roast, cook steaks.Cook the Steaks
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 reaches desired doneness, or 4-6 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. Remove steaks to a plate and rest, 3 minutes.Make Butter and Finish Dish
Combine softened butter, remaining garlic (to taste), lemon zest, half the chives (reserve remaining for garnish), 1/2 tsp. lemon juice, and a pinch of salt and pepper in a mixing bowl.
Plate dish as pictured on front of card, topping steak with butter and mashed potatoes with remaining chives. Squeeze lemon wedges over meal to taste. Bon appétit!
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