Meal Kit Hack: HelloFresh Balsamic Rosemary Steak with Garlic Herb Toasts and a Roasted Pear Salad on the Cheap + Salad RecipePosted: October 17, 2018 | Author: marga | Filed under: Meal Kits, Recipes | Tags: Hello Fresh, meal kit hacks, salads, steak, top sirloin | Leave a comment »
Today I ended up with some extra top sirloin. This meant I had to figure out what to do with it and I had so much fun making hacking the Plated recipe for French onion soup burgers, that I decided to hack something from Hello Fresh this time, as I’ve started trying their kits. I decided on this recipe for “Balsamic Rosemary Skirt Steak with Garlic Herb Toasts and a Roasted Pear Salad” because I had most of the ingredients at home and it was one of their “premium” recipes, which cost an additional $12 per 2-person meal. There is no way that I’m going to spend $36 on a meal for two without leftovers that I have to cook myself, unless a rack of lamb or some prime beef is involved, so I can only try these recipes by making them with my own ingredients.
Once again, I shopped at my neighborhood grocery store so I had to make some drastic substitutions:
|Hello Fresh Recipe||My Version||My cost|
|1 pear||1 bag Bosc pears||$3|
|1 demi-baguette||1 loaf sourdough bread||$2|
|2 shallots||1 large shallot||Pantry|
|1/4 oz rosemary||2 tsp chopped rosemary||homegrown|
|2 Tbsp. garlic herbed butter||4 Tbsp. garlic herbed butter||pantry/homemade|
|12 oz skirt steak||12 oz top sirloin||$6.50|
|3 tsp balsamic vinegar||3 tsp red wine vinegar||pantry|
|chicken demi glace||1 tsp. beef base||pantry|
|2 oz arugula||2 oz mixed greens||leftover|
|2 oz Ricotta salata||4 oz blueberry goat cheese||$3|
In all, I spent $15.50 on the meal, less than half of what I would have spent if I’d bought the kit. I was lucky that all the substitutions worked great. Bosc pears are actually preferable for baking as they keep their shape. Sourdough bread (which I’d bought the day before and not used) is tastier than the plain baguettes and the croutons came out great. While I, myself, prefer skirt take, the top sirloin worked just as well and it was more tender than skirt steak would have been. And the blueberry goat cheese on the salad (for which I used the mixed greens I bought for my last hacked recipe) was a revelation. I did have to make the herbed butter myself, but it wasn’t too hard. I simply chopped a few fresh herbs I had around the house (rosemary from the side yard, basil and some of the living herbs thyme I bought for my last recipe) in addition to a couple garlic cloves and mixed it with softened butter.
The overall meal was very good, and I loved that it had three elements: steak with a sauce, a grown up salad and herbed garlic bread – but it was a pretty laborious meal to make for that reason. Still, we both enjoyed the steak and the sauce certainly added flavor to a cut that I think usually needs it (as opposed to NY steak or rib eye which just need salt to be great). The herbed garlic bread was quite good and I very much enjoyed the salad. The blueberry goat cheese, in particular, was a revelation. I’d never had thought of putting it on salad otherwise, but it worked perfectly well.
But hacking this meal also had me make a mistake: instead of using balsamic vinegar, which I did have in my pantry, I just used regular red wine vinegar for both the steak and the salad. If I had been using Hello Fresh’s own ingredients I wouldn’t have been able to make the mistake. I’m sure the balsamic vinegar would have improved the flavor of both.
Below is my recipe for the salad. If you want to try this kit without having to make it yourself, you can use this link to get $40 off your delivery of Hello Fresh (it’s a referral link that will also give me credit towards a future purchase).
Roasted Pear Salad with Blueberry Goat Cheese
- 2 Bosc pears
- 1/3 French or sourdough baguette or 1/4 bread loaf
- 1 Tbsp olive oil + more for drizzling
- salt & pepper to taste
- 2 oz mixed greens, washed and dried
- 2 tsp red or balsamic vinegar
- 2 oz blueberry goat cheese
Preheat oven to 400F. Line a baking pan with aluminum foil.
Cut off ends from the pears, cut them in half and core them; then cut the pairs into 1/2″ wedges.
Cube the bread into 1/2″ cubes.
Place pears on one side of the prepared baking sheet and bread cubes in the other. Drizzle with olive oil and sprinkle with salt and pepper. Bake until the bread is toasted, about 8 minutes. Remove the bread cubes to a salad bowl. Turn the pear slices and continue cooking until soft, about 10 more minutes. Remove from the oven.
Add the mixed greens to the bowl with the croutons. Add 1 Tbsp. olive oil and balsamic vinegar. Toss. Top with pears and crumble the goat cheese over the salad. Serve.
I wanted to make mushroom soup for my 2012 Christmas Eve dinner. Mika wanted butternut squash soup. I figured I’d compromise and find something else. For some reason I was set on having a savory fruit-based soup, so when I came across this recipe I felt I had found gold. It got amazing reviews, and I’d had great luck with other recipes from Emeril.
As things turned out, I was not too happy with the soup. I felt it tasted mostly of chicken broth, with only hints of coconut and none of plantains. If I was going to serve it, I felt I had to fix it – so I ended up adding the rest of the coconut milk from the can as well as 3 bananas and some nutmeg. The results were much tastier than before, and Mika was pleased.
I don’t eat shrimp myself, but according to my guests and my husband, the shrimp salad was delicious – both by itself and when combined with the soup. This is high praise coming from my husband, as he doesn’t like either tomatoes or avocados!
Plantain and Coconut Soup
- 2 Tbsp. olive oil
- 1/3 cup small diced salt pork
- 1 small onion, finely chopped
- 1 medium carrot, finely chopped
- 1 small celery rib, finely chopped
- 1 Tbsp. minced garlic
- 4 tsp. curry powder
- 4 large yellow plantains with slightly green tips and some black spots, peeled and roughly chopped
- 2 quarts chicken stock
- 1 can coconut milk
- 3 small bananas, coarsely chopped
- salt & black pepper to taste
- pinch of nutmeg
- 2 Tbsp. lime juice
- 1 cup sour cream
- 1 Tbsp. cilantro, chopped
Heat a soup pot over medium heat and add the oil. When hot, add the salt pork and cook until crispy, about 6 minutes. Add the onions, carrots and celery and cook until tender, about 5 minutes. Add the garlic and curry powder and saute for 30 seconds. Add the plantains and the stock and bring to a boil. Reduce heat and simmer, stirring occasionally, until the plantains are soft, about 45 minutes.
Remove from the heat and add the coconut milk and bananas. Puree the soup, either using an immersion blender (easiest) or in batches, in a regular blender. Return to the pot, taste and adjust seasoning.
Just before serving, reheat the soup and add the lime juice.
Place the sour cream in a small serving bowl and sprinkle the cilantro on top of it. Serve the soup with the salad (recipe below) and sour cream on the side. Before eating, combine the three elements.
Shrimp, Tomato and Avocado Salad
- 1/2 pound shrimp, peeled, deveined and diced
- 1 tsp. creole seasoning
- 2 Tbsp. butter
- 2 tsp. chopped garlic
- 1/2 cup diced tomatoes
- 1/2 cup diced avocado
- 1 Tbsp. cilantro, chopped
- 1/2 tsp. salt
Season the shrimp with the creole seasoning and set aside.
Heat a saute pan over medium heat. Add butter and melt. Add garlic and saute for 1 minute. Add the shrimp and cook for 2 minutes. Add the tomatoes, avocado and cilantro and mix. Turn heat to very low. Season with salt and continue cooking until the shrimp is completely cooked through.