In order to bring you the best organic produce, some ingredients may differ from those depicted.
Steaks with peppercorn sauce, smashed potatoes, and spinach
Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 480 Calories/Serving
Been dreaming of a steakhouse-worthy dinner? Make that dream a reality with perfectly seared steaks drizzled with peppercorn sauce, crispy smashed potatoes, and a side of wilted spinach.
In your bag
- ½ pound organic gold or red new potatoes
- Steak options:
- 2 top sirloin steaks (about 5 ounces each)
- 2 Black Angus New York strips (about 10 ounces each)
- 2 Black Angus rib-eye steaks (about 10 ounces each)
- 2 Black Angus filet mignons (about 5 ounces each)
- ¼ pound organic cremini or other button mushrooms
- 2 ounces caramelized onions
- 3 ounces triple peppercorn sauce
- 5 ounces organic baby spinach or other leafy greens
Nutrition per serving
Calories 480, Total Fat 22g (28% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 430mg (19% DV), Total Carb. 31g (11% DV), Fiber 5g (18% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 40g
Contains:
Milk, Wheat, Soybeans
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Prep and cook the potatoes
- Scrub or peel the potatoes; cut the potatoes in half.
In a medium sauce pot, add the potatoes and enough lightly salted water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook until tender, 10 to 12 minutes. Using a slotted spoon, transfer the potatoes to a plate or cutting board, then gently smash the potatoes using the bottom of a cup or bowl.
While the potatoes are cooking, cook the steaks.
2
Prep and cook the steaks
- Pat the steaks dry with a paper towel; season generously with salt and pepper.
In a large frying pan, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the steaks and cook, turning frequently, until well browned. For medium-rare, that’s 4 to 6 minutes for rib-eyes and New York strips, 6 to 8 minutes for top sirloins, and 8 to 12 minutes for filet mignons. Transfer to a cutting board to rest for 5 minutes. Do not clean the pan. Cut the steaks into ½-inch-thick slices.
3
Make the peppercorn sauce
In the same pan used for the steaks, if dry, add 2 to 3 teaspoons oil. Warm over medium-high heat until hot but not smoking. Stir in the mushrooms, season with salt and pepper, and cook, scraping up any browned bits from the bottom of the pan, until starting to brown and soften, 2 to 3 minutes. Stir in the caramelized onions and cook until heated through, about 1 minute.
Add the triple peppercorn sauce, then bring to a simmer and cook for 1 minute. Remove from the heat and stir in 1 tablespoon [2 TBL] of butter (from your pantry) if desired. For a smoother consistency, stir in 1 to 2 tablespoons water. Season to taste with salt and pepper. Cover to keep warm.
While the peppercorn sauce is cooking, finish the dish.
4
Brown the potatoes; wilt the spinach
In another large frying pan, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the smashed potatoes, season with salt, and cook, turning once, until lightly browned and crisp, 3 to 4 minutes per side. Transfer to a plate.
In the same pan, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Working in batches if needed, stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
Serve
Transfer the steaks, smashed potatoes, and spinach to individual plates. Spoon the peppercorn sauce, mushrooms, and onions over the steaks and serve.
Kids Can!
- Scrub the potatoes.
- Time the cooking.
- Set the table.