Culinary Collection

Bacon-Balsamic Jam Sirloin Steak

with buttered parsley potatoes and lemon broccoli

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 12 oz. Sirloin Steaks
  • 8 oz. Broccoli Florets
  • ½ oz. Balsamic Vinegar
  • 1 Shallot
  • 1 Tbsp. Bacon Jam
  • ½ tsp. Garlic Salt
  • ¼ oz. Parsley
  • 12 oz. Red Potatoes
  • Info
    1 oz. Butter
  • 1 Lemon

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 2 Mixing Bowls

Before You Cook

Cooking Guidelines

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
  1. 1

    Start the Potatoes

    Cut each potato into six to eight wedges. Place potatoes on one half of prepared baking sheet and toss with 1 tsp. olive oil, garlic salt, and a pinch of pepper. Massage oil and seasoning into potatoes. Spread into a single layer on one side. Bake in hot oven, 15 minutes. While potatoes bake, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Cut broccoli into bite-sized pieces. Combine broccoli, 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Zest lemon and halve lengthwise. Cut halves into wedges. Peel and mince shallot. Mince parsley (no need to stem). Pat steaks dry, and season both sides with a pinch of salt and pepper.

  3. 3

    Roast the Potatoes and Broccoli

    After 15 minutes, carefully remove baking sheet from oven and add broccoli to empty half. Spread broccoli into a single layer on its side. Roast in hot oven until broccoli and potatoes are browned and tender, 8-10 minutes. Carefully transfer potatoes to another mixing bowl and gently combine with half the butter (reserve remaining for sauce) and half the parsley (reserve remaining for garnish) until potatoes are coated. Top broccoli with a pinch of salt and lemon zest. While vegetables roast, cook steak.

  4. 4

    Cook the Steak

    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. Rest, at least 3 minutes. Keep pan over medium heat.

  5. 5

    Make Bacon Balsamic Jam and Finish Dish

    Add shallot, ¾ cup water, bacon jam and balsamic vinegar into hot pan. Stir to combine, then bring to a simmer. Once simmering, cook until liquid is almost all evaporated, 3-5 minutes. Remove from burner. Stir in remaining butter and a pinch of salt and pepper. Plate dish as pictured on front of card, topping steak with balsamic bacon jam and remaining parsley. Squeeze lemon wedges over broccoli to taste. Bon appétit!

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