While some of the meals offered in meal kits are complicated, some are fairly straight forward. This meal kit for Seared Steaks & Roasted Potatoes with Balsamic-Glazed Mushrooms & Shallot was pretty much what it sounds like, though with a couple of extra twists that made it nicer than expected.
First, the good part. My daughter enjoyed the kale very much (recipe below). It was cooked in ghee and mixed with creme fraiche. I guess i’ll have to pick up some of that at the supermarket. I also liked the mushrooms with balsamic vinegar *on their own*. But their sweetness didn’t really compliment the beef or the potatoes.
The roasted potatoes were really the star of the meal. They were absolutely delicious – crunchy on the outside and melt-in-your-mouth soft inside. I think the trick was that I cut them a little bit in advance and put them in a bowl with water and lemon juice. I dried them before putting them on an aluminum-foiled covered baking sheet and sprinkling olive oil and salt on them. I had forgotten to pre-heat the oven, so I cooked them in a cold oven. Again, they were great.
The flank steaks, however, were a huge disappointment. They tasted like cheap, low quality meat. One of the reasons I’ve enjoyed subscription kits is that many of them provide higher quality meats than those I can find at my supermarket. That is most definitely not the case here. This may very well be the reason why I wouldn’t stay subscribed to Blue Apron long term. We’ll have to see if their other meats are as disappointing.
I got this meal kit with a discount, so I paid $12 for the kit or $6 per serving. It was an adequate amount of food.
Makes 2 small servings
- 1 Tbsp ghee
- 2 garlic cloves, minced
- 2 cups of chopped & de-veined kale leaves
- salt & pepper to taste
- 1/4 cup of water
- 1 Tbsp crème fraiche
Heat ghee on a saute pan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add the kale leaves and season with salt & pepper. Cook, stirring occasionally, until the leaves wilt. Add the water, reduce heat to medium, and continue cooking until the leaves are soft and the water has evaporated. Remove to a bowl, taste and adjust seasoning.