Peppercorn-Crusted Sirloin
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Peppercorn-Crusted Sirloin

Peppercorn-Crusted Sirloin

with Chive Butter, Asparagus Amandine & Mashed Sweet Potatoes

If nothing says “date night” like a juicy steak, then this dish is the equivalent of getting down on one knee. Pan-seared, pepper-crusted steaks are topped with a chive-flecked butter (cue the swoons). But it’s not just any pepper, and it’s not just any steak: Here, freshly cracked peppercorns provide a spicy, crunchy coating for melt-in-your-mouth sirloin steak. On the side, there’s delicately crisp asparagus with toasty almonds and creamy mashed sweet potatoes. No matter who you cook this for, we have a feeling they’ll be smitten.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

2 unit

Sweet Potatoes

¼ ounce


6 ounce


14 ounce

Sirloin Steak

1 unit

Beef Stock Concentrate

½ ounce

Sliced Almonds

(Contains Tree Nuts)

2 tablespoon

Sour Cream

(Contains Milk)

1 tablespoon

Black Peppercorns

Not included in your delivery

2 teaspoon

Cooking Oil

3 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories710 kcal
Fat39 g
Saturated Fat19 g
Carbohydrate44 g
Sugar11 g
Dietary Fiber9 g
Protein46 g
Cholesterol180 mg
Sodium610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Paper Towel
Plastic Bag
Large Pan
Small Bowl
Potato Masher


Cook Sweet Potatoes

• Bring 3 TBSP butter (6 TBSP for 4 servings) to room temperature. Wash and dry produce. • Peel and dice sweet potatoes into 1⁄2-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Drain and return sweet potatoes to pot. Keep covered off heat until ready to mash.

Prep & Coat Steak

• Meanwhile, thinly slice chives. Trim and discard woody bottom ends from asparagus. Place peppercorns in a zip-close bag and crush with a heavy- bottomed pan or rolling pin; pour onto a plate and spread into an even layer. • Pat steak* dry with paper towels; season all over with salt. Press both sides of steak into peppercorns to evenly coat. TIP: For a milder flavor, sprinkle steak with peppercorns instead.

Cook Steak

• Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook until mostly cooked through, 3-6 minutes per side. • Add stock concentrate and 2 TBSP water (3 TBSP for 4 servings) to pan. Simmer until sauce has thickened and steak reaches desired doneness, 1-2 minutes more. • Turn steak to coat, then turn off heat and transfer everything to a shallow dish. Wipe out pan.

Cook Asparagus & Nuts

• Heat a drizzle of oil in same pan over medium-high heat. Add asparagus; season with salt and pepper. Cook, stirring, until lightly browned and tender, 3-5 minutes. Transfer to a plate. • Add almonds to same pan; cook, stirring, until lightly toasted, about 1 minute. • Season with salt and pepper. Transfer to a small bowl.

Mash Sweet Potatoes

• Mash sweet potatoes with a potato masher or fork until smooth. (TIP: If sweet potatoes have cooled, mash over medium-low heat.) Stir in sour cream and 1 TBSP softened butter (2 TBSP for 4 servings) until combined. (You’ll use the remaining softened butter in the next step.) Season generously with salt and pepper.

Finish & Serve

• In a second small microwave-safe bowl, combine remaining 2 TBSP softened butter (4 TBSP for 4 servings), 1 tsp chives (2 tsp for 4), salt, and pepper. TIP: If butter is still cold, microwave 5-10 seconds. • Divide steak, sweet potatoes, and asparagus between plates. Sprinkle asparagus with almonds. Top steak with chive butter. Garnish everything with remaining chives and serve.