Sizzling Garlic Herb Butter Steak
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Sizzling Garlic Herb Butter Steak

Sizzling Garlic Herb Butter Steak

with Roasted Broccoli plus Honey-Glazed Peas & Carrots

Steak is never more satisfying than when it’s sizzled just the way you like it. When you hear the hiss and pop of hot oil on a pan and hit it with a tender piece of beef, you know it’s going to be a great night. Elevated by a dollop of butter speckled with herbaceous thyme and infused with savory garlic, Worcestershire sauce, and pepper, you couldn’t ask for a more sumptuous centerpiece to your plate than this juicy steak. On the side are crisp, golden potato wedges and honey-kissed carrots and peas.

Tags:
Carb Smart
Allergens:
Milk

The quantities provided above are averages only.

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

Total Time30 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

12 ounce

Potatoes

9 ounce

Carrots

1 tablespoon

Fry Seasoning

2 clove

Garlic

1 teaspoon

Dried Thyme

1 tablespoon

Worcestershire Sauce

10 ounce

Ranch Steak

4 ounce

Peas

2 teaspoon

Honey

8 ounce

Broccoli

Not included in your delivery

Salt

Pepper

4 teaspoon

Cooking Oil

5 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories710 kcal
Fat47 g
Saturated Fat23 g
Carbohydrate40 g
Sugar21 g
Dietary Fiber10 g
Protein34 g
Cholesterol150 mg
Sodium770 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.

Utensils

Small Bowl
Peeler
Large Bowl
Baking Sheet
Large Pan
Paper Towel
Small pot

Instructions

Start Prep
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Place 4 TBSP plain butter (8 TBSP for 4) in a small microwave-safe bowl; bring to room temperature. • Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Trim green beans if necessary or cut broccoli into bite-size pieces if necessary. (Save potatoes for another use.)

Roast Veggies
2

• In a large bowl, toss potatoes with a drizzle of oil, Fry Seasoning, salt, and pepper; transfer to one side of a baking sheet. Toss carrots on empty side of sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread potatoes across entire sheet; toss carrots on a separate sheet.) • Roast on top rack until tender and browned, 20-25 minutes. (For 4, roast potatoes on top rack and carrots on middle rack.)

Swap in green beans for potatoes; toss as instructed. Roast carrots (without green beans) for 8 minutes. Remove sheet from oven and carefully add green beans to empty side. Roast 12-15 minutes more.

Swap in broccoli for potatoes; toss as instructed. Roast carrots (without broccoli) for 5 minutes. Remove sheet from oven and carefully add broccoli to empty side. Roast 15-20 minutes more.

Make Garlic Herb Butter
3

• Peel and mince garlic. • Heat a drizzle of oil in a large pan over medium-high heat. Add garlic and thyme; cook, stirring, until fragrant, 1-2 minutes. Turn off heat; carefully transfer to bowl with plain butter. Wipe out pan; let cool slightly. • Mash butter mixture with a fork. (TIP: If butter is not yet softened, microwave for 10 seconds.) Stir in Worcestershire sauce and a pinch of pepper until combined.

Cook Steak
4

• Pat steak* dry with paper towels and season with salt and pepper. Heat a drizzle of oil in pan used for garlic over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. • In the last minute of cooking, add 1 TBSP garlic herb butter (2 TBSP for 4 servings) to pan; let melt and spoon over steak until coated. • Transfer steak to a cutting board to rest.

Glaze Peas & Carrots
5

• Once veggies are done roasting, melt 1 TBSP plain butter (2 TBSP for 4 servings) in a small pot over medium-high heat. • Add peas and cook, stirring occasionally, until warmed through, 1 minute. Remove from heat; stir in roasted carrots and honey until coated. Season with salt and pepper to taste.

Finish & Serve
6

• Thinly slice steak against the grain. • Divide steak, glazed peas and carrots, and potato wedges between plates. Top steak with as much remaining garlic herb butter as you like and serve. TIP: Store any leftover garlic herb butter in an airtight container in the fridge for up to 5 days.

Steak is fully cooked when internal temperature reaches 145°.

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