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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein16% · 37g
Carbs18% · 43g
Fat66% · 68g
7g
Fiber
610mg
Sodium
4g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
41th pctl
More protein than 41% of 1,474 meals
Protein density
4g /100cal
Leaner than 25% of meals
vs Beef average
1% lighter
This920
Avg925
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Baby Lettuce
Potatoes
Bavette Steak
Lemon
Parmesan Cheese
Grape Tomatoes
Mayonnaise
Parsley
Dijon Mustard
Garlic Powder
Cooking Oil
Salt
Butter
Olive Oil
Black Pepper
How to make it
1
Preheat a well-oiled grill to medium-high heat. (TIP: If using a grill pan, you’ll heat it in Step 2.) Wash and dry produce. Dice potatoes into ¾-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until fork-tender, 10-12 minutes. Drain and rinse under cold water; transfer to a large bowl and let cool completely. TIP: Spread potatoes out around edges of the bowl to help them cool more quickly.
2
While potatoes cook, roughly chop parsley. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Trim and discard root end from lettuce; roughly chop leaves. Quarter tomatoes. TIP: If using a grill pan, add a drizzle of oil and heat over medium-high heat now.Stir in half the parsley and a pinch of lemon zest (big pinch of zest for 4) until combined. Set aside.
3
Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until just softened, 10-15 seconds.Stir in half the parsley and a pinch of lemon zest (big pinch of zest for 4) until combined. Set aside.Transfer steak to a cutting board to rest for at least 5 minutes.
4
Pat steak* dry with paper towels. Season all over with garlic powder, salt, and pepper.Add steak to grill (or grill pan, working in batches for 4 servings if needed); grill to desired doneness, 4-8 minutes per side (grills can vary).Transfer steak to a cutting board to rest for at least 5 minutes.
5
To bowl with cooled potatoes, add mayonnaise, half the mustard, remaining parsley, and juice from one lemon wedge (two wedges for 4 servings); stir to combine. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.In a second large bowl, whisk together remaining mustard, 3 TBSP olive oil, and juice from two lemon wedges (6 TBSP olive oil and four wedges for 4); season with salt and pepper. Add lettuce and tomatoes to bowl; toss to coat.
6
Slice steak against the grain.Divide steak, green salad, and potato salad between plates. Top steak with herb butter and juice from remaining lemon wedges. Sprinkle green salad with Parmesan and serve.
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Preheat a well-oiled grill to medium-high heat. (TIP: If using a grill pan, you’ll heat it in Step 2.) Wash and dry produce. Dice potatoes into ¾-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until fork-tender, 10-12 minutes. Drain and rinse under cold water; transfer to a large bowl and let cool completely. TIP: Spread potatoes out around edges of the bowl to help them cool more quickly.
2
Step 2
While potatoes cook, roughly chop parsley. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Trim and discard root end from lettuce; roughly chop leaves. Quarter tomatoes. TIP: If using a grill pan, add a drizzle of oil and heat over medium-high heat now.Stir in half the parsley and a pinch of lemon zest (big pinch of zest for 4) until combined. Set aside.
3
Step 3
Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until just softened, 10-15 seconds.Stir in half the parsley and a pinch of lemon zest (big pinch of zest for 4) until combined. Set aside.Transfer steak to a cutting board to rest for at least 5 minutes.
4
Step 4
Pat steak* dry with paper towels. Season all over with garlic powder, salt, and pepper.Add steak to grill (or grill pan, working in batches for 4 servings if needed); grill to desired doneness, 4-8 minutes per side (grills can vary).Transfer steak to a cutting board to rest for at least 5 minutes.
5
Step 5
To bowl with cooled potatoes, add mayonnaise, half the mustard, remaining parsley, and juice from one lemon wedge (two wedges for 4 servings); stir to combine. Season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.In a second large bowl, whisk together remaining mustard, 3 TBSP olive oil, and juice from two lemon wedges (6 TBSP olive oil and four wedges for 4); season with salt and pepper. Add lettuce and tomatoes to bowl; toss to coat.
6
Step 6
Slice steak against the grain.Divide steak, green salad, and potato salad between plates. Top steak with herb butter and juice from remaining lemon wedges. Sprinkle green salad with Parmesan and serve.
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Herb Butter-Grilled Steak with Potato Salad (HelloFresh's Herb Butter Grilled Steak with Potato Salad: 920 calories, 37g protein. Beef meal. Recipe, ingredients, and nutrition from MealFan.) is a prepared meal from . One serving provides 920 calories with 37 g of protein, representing about 46 percent of the daily calorie reference point. The recipe format follows 's standard approach of pre-measured ingredients and step-by-step instructions.
A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
920Calories
37gProtein
43gCarbs
68gFat
7gFiber
610mgSodium
Daily calorie contribution46% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Frequently asked questions
How many calories are in Herb Butter-Grilled Steak with Potato Salad?
Herb Butter-Grilled Steak with Potato Salad contains 920 calories and 37 g of protein per serving, portioned as HelloFresh's Herb Butter Grilled Steak with Potato Salad: 920 calories, 37g protein. Beef meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Herb Butter-Grilled Steak with Potato Salad?
Herb Butter-Grilled Steak with Potato Salad is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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