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Seared steaks with green goddess mashed potatoes and porcini pan sauce Available with top sirloins or Black Angus rib-eyes, New York strips, or filet mignons
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 510 Calories/Serving
30–45 Minutes
It’s never been easier to bring the steakhouse home. For this luxe dish, pair juicy top sirloins with herbed mashed potatoes and a rich mushroom and onion pan sauce.
In your bag
- ¼ ounce dried porcini mushrooms
- ¾ pound organic gold or red new potatoes
- Steak options:
- 2 top sirloin steaks (about 5 ounces each)
- 2 Black Angus rib-eyes (about 10 ounces each)
- 2 Black Angus New York strips (about 10 ounces each)
- 2 Black Angus filet mignons (about 5 ounces each)
- 1 organic yellow onion
- 1 teaspoon dried thyme
- 1 ounce organic shredded kale or other leafy greens
- Sunbasket green goddess dressing (tahini paste - scallions - lemon juice - apple cider vinegar - parsley - garlic - kosher salt - dried dill)
Nutrition per serving
Calories 510, Total Fat 17g (22% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 400mg (17% DV), Total Carb. 49g (18% DV), Fiber 7g (25% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 40g
Contains:
Sesame (sesame)
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, Sesame.
Instructions
Wash produce before use
1
Soak the mushrooms; cook the potatoes
- In a small bowl, soak the porcini mushrooms in 1 cup [2 cups] very hot tap water until softened, 10 to 15 minutes.
- Scrub the potatoes. Cut the potatoes into 1-inch pieces.
In a medium [large] 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. Drain the potatoes, reserving the cooking water in a medium heatproof bowl.
Return the potatoes to the pot along with ⅓ cup [⅔ cup] reserved cooking water. Using the back of a spoon or a masher, coarsely mash the potatoes, adding more cooking water as needed to reach the desired consistency (set aside the remaining cooking water for the porcini pan sauce). Season to taste with salt and pepper. Cover and keep warm.
While the potatoes are cooking, prepare 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 over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks.
Top sirloins and filet mignons:
Cook, turning frequently, until well browned. For medium-rare, that’s 6 to 8 minutes for top sirloins and 8 to 12 minutes for filet mignons.
Rib-eyes and New York strips:
Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare.
Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices. Do not clean the pan.
While the steaks are cooking and resting, prepare the porcini pan sauce and finish the potatoes.
3
Make the porcini pan sauce
- Peel and thinly slice enough onion to measure 1 cup [2 cups].
- Remove the mushrooms from the bowl, reserving the soaking liquid. Thinly slice the mushrooms.
In the same pan used for the steaks, if dry, add 1 tablespoon [2 TBL] oil. Warm over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened and starting to brown, 4 to 5 minutes. Add the mushrooms and thyme and cook, stirring occasionally, until fragrant and the onion is golden brown, 2 to 3 minutes.
Add 1 cup [2 cups] reserved potato cooking water, any accumulated juices from the steaks, and the mushroom soaking liquid, stopping when you reach the grit. Bring to a boil and cook, scraping up any browned bits from the bottom of the pan, until the sauce has thickened, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.
4
Finish the potatoes
To the pot with the potatoes, stir in the kale and green goddess dressing; season to taste with salt and pepper.
Serve
Transfer the green goddess mashed potatoes to individual plates and top with the steaks. Spoon over the porcini pan sauce and serve.
Kids Can!
- Scrub the potatoes.
- Measure the onion.
- Time the cooking.
- Stir the kale and dressing into the mashed potatoes.