Down Home Steak ’n’ Potatoes
Elevated Dinners, Impressively Easy
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°.
