Down Home Steak ’n’ Potatoes
Garlic Herb Butter, Mixed Greens & Creamy Mustard Sauce
Remember speed dial? Speed dating? Speed skating? Well get ready for speed dinner—from box to plate in 15 minutes (or less!), and it’s no slouch. Lean, old-school, beefy steak is quick seared, then finished with garlic-herb butter and drizzled with a mustard cream sauce. It’s served with a fresh mixed green salad and a side of buttery potatoes that you’ll steam, then pan sear for a crispy, golden finish. A real homey, robust, and fuss-free meal idea for any weeknight.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Tomato
2 tablespoon
Garlic Herb Butter
(Contains Milk)
10 ounce
Ranch Steak
4 ounce
Cream Sauce Base
(Contains Milk)
2 teaspoon
Dijon Mustard
2 ounce
Mixed Greens
4 ounce
Shredded Carrots
1.5 ounce
Greek Vinaigrette
(Contains Eggs, Milk)
Not included in your delivery
1 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Dice potatoes into 1-inch pieces. Cut tomato into wedges. • Place potatoes and half the garlic herb butter in a microwave-safe bowl; season with salt and pepper. Cover with plastic wrap; microwave until almost tender, 4 minutes. Keep covered.
• Pat steak* dry and season with salt and pepper. Drizzle oil in a hot pan. Cook steak to desired doneness, 3-6 minutes per side. • Add remaining garlic herb butter to pan and spoon over steak. Transfer steak to a cutting board; reserve butter in pan. • Carefully remove plastic wrap from potatoes; transfer potatoes and any remaining butter from bowl to same pan. Cook, stirring occasionally, until fork-tender, about 2 minutes.
• In a second microwave-safe bowl, mix half the cream sauce (all for 4), half the mustard (all for 4), and a big pinch of pepper. Cover with plastic wrap; microwave 40 seconds. • In a third bowl, toss mixed greens, tomato, carrots, vinaigrette, and a drizzle of olive oil (large drizzle for 4); season with salt and pepper.
• Thinly slice steak against the grain. • Drizzle steak and potatoes with creamy mustard sauce. Serve with salad.
Steak is fully cooked when internal temperature reaches 145°.
