Elevated Dinners, Impressively Easy
What if we said you could get a classic steakhouse dinner on your table in just 15 minutes? Well, with a few clever tricks from our chefs, here’s how it’s going to go down: You’ll season and sear steak in a hot pan until it’s cooked just the way you like it. Meanwhile, the garlic bread is toasting to golden perfection. Then it’s back to the skillet for a speedy, velvety garlic-herb butter pan sauce. While the meat rests, you’ll drizzle a simple salad with blue cheese dressing, scatter with croutons and Parmesan cheese, and serve it all up—fast!
Allergens
Utensils
Tags
Ranch Steak
10 ounce
Bold & Savory Steak Spice
1 tablespoon
Grape Tomatoes
4 ounce
Baby Lettuce
1 unit
Demi-Baguette
1 unit
Garlic Herb Butter
2 tablespoon
Beef Stock Concentrate
1 unit
Sour Cream
1.5 tablespoon
Croutons
1 unit
Blue Cheese Dressing
3 ounce
Parmesan Cheese
3 tablespoon
Cooking Oil
1 teaspoon
Salt
Pepper
• Pat steak* dry and season all over with half the Steak Spice (all for 4), salt, and pepper. • Drizzle oil in a very hot pan; cook steak to desired doneness, 3-6 minutes per side. Turn off heat; transfer steak to a plate. Wipe out pan.
• While steak cooks, wash and dry produce. • Halve tomatoes. Trim and discard root end from lettuce; quarter lengthwise. Halve baguette lengthwise and toast until golden. • Spread toasted baguette with half the garlic herb butter; halve on a diagonal.
• Add ¼ cup water (1/3 cup for 4) and stock concentrate to hot pan used for steak. Cook, stirring, until thickened, 1-2 minutes. • Remove pan from heat; stir in sour cream and remaining garlic herb butter.
• Lightly crush croutons in bag. • Divide steak, lettuce, and garlic bread between plates. Top lettuce with dressing, cheese, tomatoes, and croutons. Spoon sauce over steak. ***Steak is fully cooked when internal temperature reaches 145°.***
770
kcal
Calories
50
g
Fat
17
g
Saturated Fat
36
g
Carbohydrate
8
g
Sugar
3
g
Dietary Fiber
35
g
Protein
135
mg
Cholesterol
1950
mg
Sodium
with Crispy Fried Onions, Pickle & Special Sauce
with Feta, Pecans, Balsamic Glaze & Olive Oil Toasts