Past Recipes
Chop Steak

Chop Steak with Crispy Brussels Sprout Home Fries and Herb Compound Butter

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Recipe Details


Also known as chopped steak or Hamburg steak, this dish is best known as a hamburger without the bun. Our supremely flavorful version, laced with Worcestershire sauce and topped with an herbed butter studded with shallot, garlic, tarragon, and parsley, is served with a hash of purple potatoes and Brussels sprouts. This is Chef Tim’s first Plated recipe, and we’ll be honest, it didn’t last more than 5 minutes in the Test Kitchen. With its balance of umami, salty, and sweet, this one’s a hit in the making.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Tim

By Chef Tim

Nutritional info

  • Calories 870
  • Protein 44g
  • Total Carb 52g
  • Total Fat 54g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    1/4 cup
    unsalted butter
  • baby purple potatoes
    12 ounces
    baby purple potatoes
  • garlic
    1 clove
  • shallots
  • panko breadcrumbs
    1/3 cup
    panko breadcrumbs
  • Worcestershire sauce
    1 tablespoon
    Worcestershire sauce
  • ground beef
    12 ounces
    ground beef
  • sugar
    1 teaspoon
  • shredded Brussels sprouts
    8 ounces
    shredded Brussels sprouts
  • whole-grain mustard
    1/2 tablespoon
    whole-grain mustard
  • parsley
    1/8 ounce
  • tarragon
    1/8 ounce

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 8" medium pot
  • plastic wrap
  • 10" medium pan
  • 12" large nonstick pan


Cooking Steps

  1. Boil Potatoes

    Boil Potatoes

    Set aside 1 tablespoon butter and reserve for cooking home fries; place remaining butter in a small bowl and let soften at room temperature (this makes it easier to mash in Step 2). Rinse potatoes, quarter, and place in a medium pot. Cover with cold water by 1 inch, and season generously with salt. Bring to a boil over high heat and cook until tender when pierced with a knife tip, about 6 minutes. Then, drain and set aside.

  2. Make Herb Compound Butter

    Make Herb Compound Butter

    While potatoes boil, rinse parsley. Roughly chop tarragon and parsley leaves, discarding stems. Mince garlic. Peel shallots and mince. Add chopped herbs, garlic, 1 tablespoon minced shallot, ⅛ teaspoon salt, and pepper to small bowl with butter. Using a fork, mash to fully combine. Transfer compound butter to 1 piece plastic wrap and roll into a 1-inch thick log. Twist ends of plastic to seal tightly. Place in freezer to help butter set.

  3. Form Chop Steaks

    Form Chop Steaks

    In a medium bowl, combine breadcrumbs, Worcestershire sauce, 1 egg, ½ teaspoon salt, and pepper as desired. Pat beef dry with paper towel and add to bowl. Using your hands, mix well, then divide into 2 equal pieces and form into oval-shaped patties, about 1 inch thick. Using your thumb, create a dimple on top of each.

  4. Sear Chop Steaks

    Sear Chop Steaks

    Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add chop steaks and sear, without flipping, until browned on bottom, about 4 minutes. Then, gently flip and continue searing until browned and medium rare, 3-4 minutes more. Transfer chop steaks to a plate. Cut 2 slices compound butter (we like ¼-inch thick coins, but it's up to you), and place on top of steaks to melt. Set aside.

  5. Cook Home Fries

    Cook Home Fries

    While chop steaks sear, heat reserved 1 tablespoon butter and 1 tablespoon olive oil in a large nonstick pan over medium heat. When butter is foamy, add sugar and remaining shallot and cook, stirring, until caramelized and tender, about 5 minutes. Increase heat to medium high. Add Brussels sprouts, potatoes, ½ teaspoon salt, and pepper. Sauté until sprouts are crisping and potatoes begin to brown, about 5 minutes more.

  6. Plate Chop Steaks

    Plate Chop Steaks

    Remove pan with home fries from heat and stir in mustard to combine, then divide crispy Brussels sprout home fries between serving plates. Transfer chop steaks to plates, and top with more compound butter as desired. Dig in!

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