Steak with Cranberry-Shallot Sauce
plus Chili-Roasted Carrots & Mashed Potatoes
No matter the time of year, this homestyle meal will leave everyone thankful. You'll drizzle juicy seared chicken cutlets with a sweet and savory cranberry-shallot sauce for a harmonious blend of flavors. Serve alongside creamy, garlicky mashed potatoes and roasted carrots seasoned with Korean chili flakes for just a touch of heat.
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
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
12 ounce
Carrots
1 unit
Chicken Stock Concentrate
10 ounce
Ranch Steak
1 teaspoon
Korean Chili Flakes
1 ounce
Dried Cranberries
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Peel potatoes if desired; dice into ½-inch pieces.
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain and return potatoes to pot.
Mash potatoes with sour cream, half the garlic powder (you’ll use the rest of the garlic powder later), and 1 TBSP butter (2 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.
While potatoes cook, trim, peel, and cut carrots on a diagonal into ½-inch pieces. Halve, peel, and finely chop shallot.
Toss carrots on a baking sheet with a drizzle of oil, salt, and as many chili flakes as you like. Roast on top rack until browned and tender, 20-25 minutes.
Meanwhile, pat chicken* dry with paper towels and season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer chicken to a plate. Let pan cool slightly; carefully wipe out.
Heat a drizzle of oil in same pan over medium heat. Add shallot; cook, stirring, until softened, 30-60 seconds. Stir in cranberries, stock concentrate, remaining garlic powder, ¼ cup water, and 1 TBSP butter (⅓ cup water and 2 TBSP butter for 4 servings).
Thinly slice chicken crosswise.
Divide chicken, mashed potatoes, and carrots between plates. Spoon sauce over chicken and serve.
