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Sirloin Tips Au Poivre & Garlic Herb Shrimp

Sirloin Tips Au Poivre & Garlic Herb Shrimp

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with Garlic Bread & Lemony Green Beans

Yield: 2

Adapted from: Hello Fresh

Seared sirloin tip steak is drizzled with a rich pan sauce that’s flecked with freshly crushed peppercorns, piled with succulent shrimp tossed in garlic herb butter. Toasty garlic bread and lemony roasted green beans add a satisfying crunch.
Prep: 5 Cook: 35

  • 10oz sirloin tips, bavette steak or flap meat
  • 10oz shrimp
  • 6oz green beans
  • 1demi-baguette
  • 2TBS garlic herb butter
  • 1shallot
  • 1TBS black peppercorns
  • 1tsp garlic powder
  • 2oz beef stock concentrates
  • 1lemon
  • salt & pepper
  • olive oil
  • butter


Prep:

Adjust rack to top position and preheat oven to 425°F. Place garlic herb butter in a large bowl, bring to room temperature (you’ll use it in step 4). Wash and dry produce.

Halve, peel, and mince shallot until you have 2 TBS. Place peppercorns in a zip-close bag and crush with a heavy-bottomed pan or rolling pin. Halve baguette lengthwise. Zest and quarter lemon.

Mix & roast:

Place 1 TBS plain butter in a small microwave-safe bowl, microwave until softened, 10 seconds.

Tip: Do so in 5-second intervals, checking in between, to avoid melting.

Stir in garlic powder (start with ¼ tsp, add more from there if desired), salt, and pepper.

Trim green beans, if necessary, toss on a baking sheet with a large drizzle of olive oil, salt, and pepper.

Roast on top rack until browned and tender, 12-15 minutes. Cover to keep warm.

Cook steak:

While green beans roast, pat steak dry with paper towels and season all over with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5- to 7-minutes per side.

Turn off heat, transfer to a cutting board. Wash out pan.

Cook shrimp:

Rinse shrimp under cold water and pat dry with paper towels, season all over with salt and pepper.

Heat a drizzle of olive oil in pan used for steak over medium heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 3- to 4-minutes.

Turn off heat, transfer shrimp to large bowl with garlic herb butter. Toss until thoroughly coated. Cover to keep warm. Wipe out pan.

Make pan sauce:

Melt 1 TBS plain butter in same pan over medium heat. Add shallot and cook, stirring, until slightly softened, 1- to 2-minutes.

Add stock concentrates, ¼ cup water, and ½ tsp crushed peppercorns. (Be sure to measure the crushed peppercorns.) Simmer until slightly thickened, 2- to 3-minutes.

Turn off heat. Stir in another 1 TBS plain butter until melted. Season with salt and more peppercorns if desired.

Finish & serve:

Spread cut sides of baguette with garlic spread. Toast in oven (use a baking sheet or place directly on rack) until golden, 3- to 5-minutes. Halve diagonally.

Toss green beans with lemon zest and juice to taste.

Slice steak against the grain.

Divide garlic bread, green beans, and steak between plates. Spoon pan sauce over steak, top with shrimp. Serve with any remaining lemon wedges and remaining sauce on the side.

Garlic Herb Butter

Balsamic-Glazed Steak Tagliata

Balsamic-Glazed Steak Tagliata

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Garlic-Herb Potatoes & Caesar Salad

Yield: 2

Adapted from: Hello Fresh

Tagliata is a popular way to serve steak in Italy and a quick, delicious riff on meat and potatoes. Lean ranch steak is dusted with Italian seasonings, quick-seared, then drizzled with sweet, tangy balsamic glaze. It’s served with a fresh lemony Caesar salad with lots of Parmesan and crunchy croutons, plus a side of buttery garlic-herb potatoes that you’ll steam, then pan-sear for a crispy, golden finish.

Note: Contrary to instructions below, this is served very rare (blue) in Italy.
Prep: 5 Cook: 20

  • 12oz potatoes
  • 1lemon
  • 1TBS Italian seasoning
  • 10oz ranch (or sirloin) steak
  • 2oz mixed greens
  • 2oz Caesar dressing
  • 1tsp garlic powder
  • 3TBS parmesan cheese
  • ½cup croutons
  • 5tsp balsamic glaze
  • salt & pepper
  • cooking oil
  • butter

Prep:

Wash and dry produce.

Dice potatoes into ½-inch pieces. Quarter lemon.

In a large microwave-safe bowl, combine potatoes, garlic powder, half the Italian Seasoning (you’ll use the rest in the next step), salt, and pepper. Add 2 TBS butter and cover with plastic wrap. Microwave until almost tender, 4 minutes (you’ll finish the potatoes in Step 2). Keep covered.

Sizzle:

Pat steak dry and tenderize with a jacquard. Season with remaining Italian Seasoning, salt, and pepper. Drizzle oil in a hot large pan. Add steak and cook to desired doneness, 3- to 6-minutes per side. Turn off heat, transfer to a cutting board. 

Tip: Ranch steak should NOT be cooked past medium rare!

Wipe out pan.

Carefully remove plastic wrap from bowl with microwaved potatoes. Add potatoes to pan used for steak over medium-high heat. Cook, stirring occasionally, until fork-tender, 1- to 2-minutes.

Toss:

Meanwhile, in a second large bowl, toss mixed greens, dressing, croutons, half the cheese, a squeeze of lemon, salt, and pepper until coated.

Tip: If you like, crush croutons in the bag with your hands before using.

Serve:

Thinly slice steak against the grain.

Drizzle steak with as much balsamic glaze as you like and top salad with remaining cheese. Serve with potatoes and remaining lemon wedges.  

Figgy Balsamic Pork Tenderloin

Figgy Balsamic Pork Tenderloin

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with Roasted Carrots & Thyme Potatoes

Yield: 2 Servings

Adapted from: Hello Fresh

Fig jam, balsamic vinegar, and fresh rosemary mingle with the fond—the crispy bits and drippings left by the pork.
Want to know the secret to extra toasty roasted potatoes? Put your baking sheet in the oven before heating it up. The spuds will sizzle and crisp when they hit that hot surface.

Prep: 10 Cook: 30

  • 12oz potatoes
  • 1shallot
  • 12oz carrots
  • 5tsp balsamic vinegar
  • ¼oz thyme
  • 10oz pork tenderloin
  • 2TBS chicken stock concentrate
  • 1fig jam
  • salt & pepper
  • olive oil
  • cooking oil
  • butter


Prep:

Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Strip thyme leaves from stems, chop leaves until you have 2 tsp. Halve, peel, and finely chop shallot.

Roast veggies:

Toss potatoes on one side of a baking sheet with a drizzle of olive oil, half the chopped thyme, and a pinch of salt and pepper.

Toss carrots on empty side with a drizzle of oil, salt, and pepper.

Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes.

Sear pork:

While veggies roast, pat pork dry with paper towels, season all over with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4- to 8-minutes (it’ll finish cooking in the next step).

Transfer to a second baking sheet.

Roast pork:

Roast pork on middle rack until cooked through, 10-12 minutes.

Transfer pork to a cutting board and let rest for a few minutes, then thinly slice crosswise.

Make pan sauce:

Meanwhile, heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped thyme. Cook, stirring, until softened, 3- to 4-minutes.

Stir in stock concentrate, vinegar, jam, and ¼ cup water. Simmer until thick and saucy, 2- to 3-minutes.

Remove pan from heat and stir in 2 TBS butter until melted. Season with salt and pepper.

Serve:

Divide potatoes, carrots, and pork between plates. Drizzle pan sauce over pork and serve.

One-Pan Banh Mi–Style Beef Tacos

One-Pan Banh Mi–Style Beef Tacos

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with Pickled Cucumber & Sriracha Mayo

Yield: 2

Adapted from: Hello Fresh

Combining tender meat, crunchy pickled veggies, fresh cilantro, spicy chiles, and creamy spreads, the Vietnamese banh mi is one of our all-time favorite sandwiches. Here, we take all those same flavors and textures and channel them into some seriously delicious tacos. Tangy-sweet beef is piled into warm tortillas with sautéed carrots, pickled cucumber, cilantro, and Sriracha mayo.
Prep: 5 Cook: 20

  • 1lime
  • 10oz ground beef
  • 4TBS sweet soy glaze
  • 6wheat flour tortillas
  • 1mini cucumber
  • 5tsp rice wine vinegar
  • 2TBS mayonnaise
  • ¼oz cilantro
  • 4oz shredded carrots
  • 1tsp sriracha
  • salt & pepper
  • ½tsp sugar
  • 2tsp cooking oil


Prep:

Wash and dry produce.

Halve lime. Trim and halve cucumber lengthwise, thinly slice crosswise into half-moons. Finely chop cilantro.

Pickle cucumber:

In a small bowl, combine half the vinegar (you’ll use the rest later), juice from half the lime, ½ tsp sugar, and a pinch of salt.

Stir in cucumber. Set aside to quick pickle.

Cook carrots:

Heat a drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add carrots and cook, stirring, until just tender, 1 minute. Season with salt and pepper.

Turn off heat, transfer to a plate.

Cook beef:

Heat another drizzle of oil in the same pan over medium-high heat. Add beef, season with a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4- to 6-minutes.

Stir in sweet soy glaze and remaining vinegar. Bring to a simmer, then immediately turn off heat. Taste and season with salt and pepper.

Make sriracha mayo:

In a second small bowl, combine mayonnaise with Sriracha to taste. Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Finish & serve:

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Divide tortillas between plates and fill with saucy beef, carrots, pickled cucumber (draining first), and cilantro. Drizzle with Sriracha mayo. Cut the remaining lime into wedges and serve on the side.

Roasted Garlic Butter Sirloin

Roasted Garlic Butter Sirloin

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with bacon-cheddar broccoli

Yield: 2

Adapted from: Home Chef

Shrimp, black beans, scallions, salsa, and sour cream atop a bed of fluffy rice.
Prep: 10 Cook: 20
Note: Seems to have forgotten the potato.

  • 12oz broccoli florets
  • 12oz sirloin steaks
  • 1oz shredded cheddar cheese
  • 1oz cream cheese
  • 1TBS butter
  • ½oz bacon bits
  • 4garlic cloves
  • 2tsp mirepoix broth concentrate
  • 1tsp steak seasoning
  • ½tsp potato spice seasoning
  • olive oil
  • salt & pepper
  • cooking spray


Before you cook:

Wash hands thoroughly with soap and warm water before cooking and after handling raw meat or seafood

Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry

Turn oven on to 425°F. Let preheat, at least 10 minutes

Set butter on counter to soften

Prepare a baking sheet with foil and cooking spray

Refer to minimum internal temperature chart on front of card for your protein

Customize it instructions:

If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

If using filet mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary, if you receive a thinner steak, we recommend checking for doneness sooner.

If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

Prepare the ingredients:

Cut broccoli into bite-sized pieces. Trim discolored ends, if necessary.

Halve garlic. Place garlic halves on a piece of foil and spray with cooking spray. Form a foil pouch around garlic.

Roast the broccoli and garlic:

Place broccoli and bacon on prepared baking sheet and toss with potato seasoning and a pinch of pepper. Spread into a single layer, leaving room for garlic pouch.

Place garlic pouch on empty space on sheet, opening side up.

Roast in hot oven until garlic is tender and broccoli has browned, 15-20 minutes.

While broccoli and garlic roast, continue recipe.

Cook the steaks:

Pat steaks dry and season both sides with steak seasoning.

Place a medium non-stick pan over medium heat and add 1 tsp olive oil.

Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.

Steak thickness can vary, if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner. Transfer steaks to a plate and cover with foil. Rest, 3 minutes.

Make the cheese sauce:

Place a small pot over medium heat. Add mirepoix base, cream cheese, and ¼ cup water to hot pot. Bring to a simmer.

Once simmering, stir occasionally until cream cheese has fully melted, 1-2 minutes.

Stir in shredded cheese until fully melted and combined, 1-2 minutes.

Remove from burner.

Make garlic butter and finish dish:

Transfer roasted garlic to a mixing bowl and add softened butter and a pinch of salt. Mash until smooth and thoroughly combined. Garlic will be hot! Use a utensil. Set it aside.

Plate dish as pictured on front of card, topping steak with garlic butter. Garnish broccoli with cheese sauce. Bon appétit!

 

Beef & Wine Ravioli with Mushrooms

Beef & Wine Ravioli with Mushrooms

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with Caramelized Onions

Yield: 2

Adapted from: Dinnerly

Ravioli stuffed with red wine braised beef and paired with caramelized onions, mushrooms, parmesan, and chives.
Prep: 5 Cook: 30

  • 4oz button mushrooms
  • 1yellow onion
  • 9oz beef & wine ravioli
  • ¼oz fresh chives
  • 1/8tsp baking soda
  • 1oz beef stock concentrate
  • 3oz parmesan cheese
  • salt & pepper
  • sugar
  • 3TBS butter


Cook mushrooms:

Bring a medium saucepan of water to a boil. Trim mushroom stems; thinly slice caps. Halve onion; thinly slice. Thinly slice chives. Finely grate Parmesan, if necessary. Heat 1 tablespoon butter in a medium skillet over medium-high. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until golden-brown, 4–5 minutes. Transfer to a plate.

Start caramelized onions:

In same skillet, melt 1 tablespoon butter and 1 teaspoon sugar; cook, stirring frequently, until sugar is light brown, 1–2 minutes. Add onions and ⅛ teaspoon baking soda, season with salt and pepper. Cook, stirring occasionally, until onions are lightly browned and softened, 5–7 minutes.

Finish caramelized onions:

To skillet with onions, add 1 tablespoon water; cook, stirring frequently and scraping up any browned bits from bottom of skillet. Continue adding 1 tablespoon water at a time and scraping skillet until onions are deeply browned and completely soft, another 4–5 minutes.

Cook ravioli:

Add ravioli to saucepan with boiling water (if stuck together, gently pull apart only if possible, without tearing). Reduce heat and simmer gently, stirring occasionally, until al dente, 3–4 minutes. Reserve 1 cup cooking water, then drain. To skillet with onions, add ravioli, mushrooms, ½ cup of the cooking water, broth concentrate, and 1 tablespoon butter.

Finish & serve:

Cook ravioli, onions, and mushrooms over high heat, tossing to coat, until glazed and saucy, 1–2 minutes. Remove from heat and add half of the Parmesan; stir well until melted and sauce is silky. Loosen sauce with more cooking water, if necessary. Serve short rib ravioli sprinkled with chives and more Parmesan, if desired. Enjoy!

Parmesan-Stuffed Pork Tenderloin

Parmesan-Stuffed Pork Tenderloin

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with Roasted Potatoes & Green Beans

Yield: 2

Adapted from: Dinnerly

Tender pork, rolled around a two-cheese combination, and then seared to golden perfection and finished in the oven. Roasted potatoes and green beans round out the plate.
Prep: 10 Cook: 30

  • 10oz pork tenderloin
  • 12oz potatoes
  • 8oz green beans
  • 2TBS cream cheese
  • 1/8tsp garlic powder
  • 3TBS parmesan cheese
  • salt & pepper
  • olive oil
  • balsamic vinegar
  • butter


Prep pork:

Preheat oven to 450°F with a rack in the lower third. Cut each piece of pork horizontally (parallel to cutting board) almost completely in half. Open pork up like a book and place pork between sheets of plastic wrap. Using a meat mallet or heavy skillet, pound each to an even ⅛-inch thickness.

Season pork:

Finely grate Parmesan, if necessary. In a small bowl, combine cream cheese, half of the Parmesan, ⅛ tsp granulated garlic, and a pinch each of salt and pepper, mash with a fork until combined. Spread half of the mixture over one side of each piece of pork. Roll up and transfer, seam-sides down, to a plate. Refrigerate for 10 minutes.

Roast potatoes & beans:

Scrub potatoes, then cut into ¼-inch thick wedges. On a rimmed baking sheet, toss with 1 tablespoon oil and a pinch each of salt and pepper. Roast on lower oven rack until just tender, 12–15 minutes. Trim ends from green beans. Remove baking sheet from oven; add green beans, and drizzle with oil, stirring gently to combine with roasted potatoes.

Brown pork:

Brush pork lightly with oil; season with salt and pepper. Heat 1 tablespoon oil in a medium skillet over medium-high. Add pork; cook until browned in spots, 4–5 minutes. Transfer to baking sheet and top with remaining Parmesan. Roast on lower rack until pork reaches an internal temperature of 145°F and beans are tender, 8–10 minutes. Transfer pork to a plate to rest.

Make sauce & serve:

Heat 1 teaspoon oil in same skillet over medium. Remove from heat and whisk in ⅛ teaspoon granulated garlic, 1 tablespoon each of water and vinegar, and 1 tablespoon butter until melted, season with salt, pepper, and ½ teaspoon sugar. Slice parmesan-stuffed pork, then spoon pan sauce over top. Serve with green beans and potatoes alongside. Enjoy!

One-Pan Pork Enchiladas Verdes

One-Pan Pork Enchiladas Verdes

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with Mexican Cheese Blend & Hot Sauce Crema

Mild, tomatillo-based salsa adds a sweet kick to pork filling and coats tortillas with a subtle tang. A zesty cheese topping turns brown and bubbly in the oven, then everything’s cooled with crema and scallion greens.
Prep: 5 Cook: 30

  • 1long green pepper
  • 2scallions
  • 1tsp hot sauce
  • 1½TBS sour cream
  • 10oz ground pork
  • 6-8flour tortillas
  • 1TBS southwest spice blend (see below)
  • 8oz green salsa
  • ½cup Mexican cheese blend
  • salt & pepper
  • cooking oil


Prep:

Heat broiler to high. Wash and dry produce.

Halve, deseed, and thinly slice green pepper crosswise into strips. Trim and thinly slice scallions, separating whites from greens.

Make crema:

In a small bowl, combine sour cream with hot sauce to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Cook pepper:

Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add green pepper, season with salt and pepper. Cook, stirring, until green pepper is softened and lightly blistered, 5- to 7-minutes.

Cook filling:

Add a drizzle of oil, pork, scallion whites, and Southwest Spice Blend to pan with green pepper, season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 3- to 5-minutes.

Stir in 1⁄4 of the salsa (you’ll use the rest in the next step), taste and season with salt and pepper.

Turn off heat, transfer filling to a medium bowl. Wipe out pan.

Assemble enchiladas:

Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to  create enchiladas. Place, seam sides down, in pan used for filling.

Top with remaining salsa and sprinkle with Mexican cheese blend.

Finish & serve:

Broil enchiladas until browned and bubbly, 3- to 4-minutes.

Drizzle with crema and sprinkle with scallion greens. Serve.

Tip: Watch carefully to avoid burning.

Southwest Spice Blend

1⅓ TBS

2 tsp garlic powder
¾ tsp cumin
¾ tsp chili powder

Egg Roll Skillet

Egg Roll Skillet

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Yield: 4

The Kitchn

A veggie-rich take on the classic Chinese appetizer that you can eat as dinner.
When you need a quick one-pan dinner that has tons of veggies and protein, look no further than this egg roll skillet. Inspired by the tasty filling in Chinese egg rolls, this ground pork skillet requires very little chopping thanks to a bag of coleslaw mix, but it’s full of ginger and garlic and all the hallmark flavors you expect from egg rolls.

Note: Needs a starch or something crunchy.

  • 1TBS olive or vegetable oil
  • 1lb ground pork
  • 1medium yellow onion, diced
  • kosher salt
  • freshly ground black pepper
  • 3cloves garlic, minced
  • 1TBS minced peeled fresh ginger
  • 1(14-oz) bag coleslaw mix
  • 2TBS soy sauce
  • ¼cup thinly sliced scallions
  • 1tsp toasted sesame oil
  • 1tsp rice vinegar

Heat the oil in a large frying pan over medium-high heat until shimmering. Add the pork and onion, and season with salt and pepper. Cook, breaking up the meat into small pieces, until the meat is cooked through, and the onion is tender, about 8 minutes.

Add the garlic and ginger and cook until fragrant, about 1 minute.

Add the coleslaw mix and soy sauce and cook, stirring occasionally, until the cabbage is crisp-tender, about 3 minutes.

Remove from the heat, add the scallions, sesame oil, and vinegar, and stir to combine. Taste and season with salt and pepper as needed.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Whip-Flop-Glop (Pork)

Whip-Flop-Glop (Pork)

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with Onion, Carrots, and Broccoli

Yield: 4 Servings

Scott Nowell

A quick Pork Stir-Fry with Fresh Vegetables.  This version uses a technique called “velveting” on the pork.  The pork is coated with a mixture of corn starch, egg white and oil and set aside for a bit before cooking.  This can form a bit of crust on the pork as it cooks that absorbs and holds the sauce.

  • For Pork:
  • 8-12oz boneless pork cutlets, sliced thin, and cut into matchsticks.
  • 1-2heaping TBS corn starch
  • 1pinch white pepper
  • 1egg white
  • 1tsp soy sauce
  • ½TBS oil
  • Vegetables:
  • 1onion, julienned
  • 2medium carrots, sliced thin on diagonal
  • 1small to medium bunch broccoli, cut into florets and stem thinly sliced on diagonal
  • 1heaping tsp garlic, minced
  • 1heaping tsp ginger, minced
  • Sauce:
  • 1cup chicken stock
  • 2-3TBS hoisin sauce
  • 1TBS oyster sauce
  • 1TBS corn starch mixed with 2 TBS water for slurry
  • 2TBS oil
  • 2scallions chopped to ¼ inch rings (optional)


Velvet Pork:
Add pork to a medium bowl. Sprinkle on corn starch, white pepper. Add egg white and mix well. Add oil and mix. Set aside

Premix Sauce:
Mix sauce ingredients and set aside.

Make Slurry:
Mix slurry and set aside.

Blanch Broccoli
In a 6 qt pot add broccoli to salted boiling water blanch for 2 minutes. Drain and cool in ice water.

Stir Fry Pork:
Heat 2 TBS oil in a wok or large frying pan until very hot. Add pork and stir-fry until cooked through, separating the pieces as it cooks. Remove pork to bowl. Leave any oil in pan.

Stir Fry Vegetables:
If needed add another TBS oil to wok. Add onion and carrots to wok. Stir fry for 2 minutes. Add ½ cup water to wok and cover. Cook for 2 minutes. Remove cover stir fry until tender. Add blanched broccoli, garlic and ginger and stir fry for a minute.

Sauce:
Add sauce mixture to wok, bring to a boil. Add slurry and mix to desired consistency.
Return pork to wok and stir to coat.
Adjust seasoning. Add optional scallions.
Serve.