All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Crunch crunch crunch! No, we're not eating potato chips right in you're ear… we would never be so rude! We're instead describing the amazing textures of this meal, and the contrasts therein. The tender steak topped with bacon, panko, and green onions, adding a salty, crunchy hit. The potato rounds get "loaded" with panko as well, as well as garlicky salt and pepper and, of course, cheese. Get to crunching! (Away from our ears, please.)
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Small Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Bake the Potatoes
Slice potatoes into ¼" rounds.
Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil, garlic salt, garlic pepper half the panko (reserve remaining for topping), and a pinch of salt and pepper. Massage oil and seasoning into potatoes.
Spread into a single layer and bake in hot oven until lightly browned, 20-25 minutes.
Top baked potato rounds with a pinch of salt and cheese.
While potatoes bake, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions.
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Make the Topping
Line a plate with a paper towel.
Place a small non-stick pan over medium-low heat. Add bacon to hot pan and stir occasionally, 1 minute.
Add panko and a pinch of salt. Stir occasionally until beginning to brown, 2-3 minutes.
Remove from burner. Transfer topping to towel-lined plate. Let cool, 5 minutes.
Once cooled, add half the green onions (reserve remaining for garnish). Combine and set aside.
Cook the Steaks
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove steaks to a plate and tent with foil. Keep pan over medium heat.
Make Sauce and Finish Dish
Add 2 Tbsp. water and demi-glace to hot pan. Bring to a simmer.
Once simmering, cook until reduced slightly and slightly thickened, 30-60 seconds.
Stir in half the sour cream (reserve remaining for garnish) until combined. Remove from burner.
Plate dish as pictured on front of card, topping steaks with topping and sauce. Garnish potatoes with remaining sour cream and remaining green onions. Bon appétit!
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