Garlic Herb Steak
with Loaded Potato Skins and Mustardy Snap Peas
This recipe has “Sunday dinner” written all over it: our chefs wanted to make something for a special meal worth sharing with family, so they put extra attention into every detail. The sirloin steaks get their own special sauce in the form of a flavorful mix of garlic and herbs with a few capers for garnish. The snap peas, too, are anything but plain—they have a tangy mustard coating. Although the real showstopper might be the stuffed potato skins, which are irresistibly creamy thanks to a nice helping of cheese.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Russet Potato
2 unit
Scallions
½ ounce
Parsley
1 unit
Lemon
2 clove
Garlic
1 teaspoon
Chili Flakes
4 tablespoon
Cream Cheese
(Contains Milk)
1 cup
Italian Cheese Blend
(Contains Milk)
6 tablespoon
Sour Cream
(Contains Milk)
24 ounce
Sirloin Steak
12 ounce
Sugar Snap Peas
2 teaspoon
Dijon Mustard
1 teaspoon
Paprika
1 ounce
Capers
Not included in your delivery
10 teaspoon
Olive Oil
2 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust rack to position nearest flame and preheat broiler to high. Line a baking sheet with foil. Prick potatoes all over with a fork, then rub with a drizzle of olive oil. Season all over with salt and pepper. Place in a large bowl. Microwave on high for 5 minutes.
Flip potatoes over with tongs and microwave until tender, 5-7 minutes more. Set aside to cool. Meanwhile, trim scallions. Mince white parts until you have 1 TBSP; thinly slice the rest. Remove any large stems from parsley, then finely chop. Zest 1 tsp zest from lemon, then halve. Squeeze 1 TBSP juice into a small bowl. Finely mince garlic.
In a small bowl, mix 3 TBSP olive oil, minced scallion whites, parsley, garlic (to taste—start with half and add more from there), lemon juice, half the lemon zest, and a pinch of chili flakes. Season with salt and more chili flakes to taste. Place cream cheese and 1 TBSP butter in a medium bowl. Microwave until just softened, about 10 seconds.
Halve potatoes lengthwise. Carefully scoop out insides, leaving about ¼-inch around the perimeter. Add insides to bowl with cream cheese, followed by sour cream, half the Italian cheese, remaining scallions, and a large pinch of salt and pepper. Mash until mostly smooth. Stuff skins with potato mixture. Place on lined baking sheet. Sprinkle with remaining Italian cheese and set aside.
Heat a drizzle of oil in a large pan over medium-high heat. Dry steak with a paper towel; season with salt and pepper. Cook in pan until done, 3-5 minutes per side. Transfer to a cutting board. Wipe pan, heat a drizzle of oil in it over medium-high heat, and add snap peas, 2 TBSP water, and salt and pepper. Cook until tender, 2-3 minutes. Take off heat and stir in mustard, rest of zest, 1 TBSP butter, salt, and pepper.
Broil potatoes until cheese melts and begins to brown, about 3 minutes. Divide between plates. and sprinkle each with a pinch of paprika. Slice steak against grain, then add to plates. Spoon garlic sauce over steak. Drain capers and scatter over steak (skip this for picky eaters). Serve with snap peas to the side.
