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Gluten Free

Rosemary & Garlic Brown Butter Steaks

over Sweet Potato Mash & Creamed Kale

Cooking time

25 minutes

Servings

4

Calories

700 /serving

We’re doing “meat and potatoes” a little differently tonight, glazing juicy pan-seared top sirloin steaks with a rosemary-garlic brown butter. A sweet potato mash is perfectly paired with creamy sautéed kale to complete this decadent meal. There’s no better treat for the whole family than a sizzling steak dinner!

We will send you:

  • 4 Top sirloin beef steaks
  • 680g Sweet potatoes
  • 3 Garlic cloves
  • 1 Bunch of kale
  • 1 Bunch of rosemary
  • 90ml Heavy cream
  • 15g Roasted garlic & red pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, Cayenne pepper)

Contains: Milk

You will need:

Medium pot
Large pan (nonstick if possible)
Strainer
Peeler
Oil
5 tbsp Butter
Salt & pepper
Total Fat
40 g
Saturated Fat
20 g
Sodium
650 mg
Total Carbs
48 g
Sugars
11 g
Protein
41 g
Fibres
9 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Peel and medium-dice the sweet potatoes. Pick the kale leaves off the stems; discard the stems. Roughly chop the leaves. With the side of your knife, smash 2 garlic cloves and mince the remaining one.
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Cook & mash the sweet potatoes
Add the sweet potatoes to the pot of boiling water and cook, 14 to 16 minutes, until very tender when pierced with a fork. Reserving ¾ cup of the cooking water, drain the sweet potatoes and return to the pot. Off the heat, add 2 tbsp of butter and ⅓ of the cream. Using a fork or potato masher, mash the mixture, gradually adding the reserved cooking water to achieve your desired consistency; season with ⅓ of the spice blend and S&P to taste. Transfer to a plate and set aside in a warm spot.
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Cook the kale
While the sweet potatoes cook, in a large pan (nonstick if possible), heat a drizzle of oil on medium-high. Add the kale; season with S&P to taste. Cook, stirring occasionally, 5 to 7 minutes, until softened. Add the minced garlic and ½ a cup of water; cook, stirring, 1 to 2 minutes, until the water is evaporated. Add remaining cream, lower the heat to a simmer and cook, stirring frequently, 1 to 2 minutes, until combined. Transfer to a bowl and set aside in a warm spot. Wipe out the pan.
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Cook the steaks
In the same pan, heat a drizzle of oil on medium-high. Pat the steaks dry with paper towel; season with the remaining spice blend and S&P. Add the steaks* to the pan and cook 3 to 5 minutes on the first side. Flip over and add 3 tbsp of butter, the smashed garlic cloves and the rosemary to the pan. Cook, spooning the butter over the steaks, 3 to 5 minutes on the second side or until cooked as desired. Let the steaks rest 5 minutes. Remove the garlic cloves and rosemary sprigs, leaving any brown butter in the pan.
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Plate your dish
Divide the finished steaks, sweet potato mash and creamed kale between your plates. Spoon any remaining browned butter over the steaks and garnish with some rosemary leaves if desired. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.