Culinary Collection

Bacon-Balsamic Jam Sirloin Steak

with buttered parsley potatoes and lemon broccoli

Prep & Cook Time: 60+ 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

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


    Cut each potato into six to eight wedges. Cut broccoli into bite-sized pieces Zest and Cut into wedges. Mince shallot Mince parsley

  2. 2


    Place potatoes on one half of prepared baking sheet and toss with 1 tsp. olive oil, garlic salt, and a pinch of salt and pepper. bake potatoes for 15 minutes. Carefully remove from oven in a medium bowl season broccoli with toss with 1 tsp. olive oil, ¼ tsp salt and a pinch of pepper, spread vegetables into a single layer on other side. Roast in hot oven until browned and tender, 8-10 minutes minutes. carefully remove from oven and season broccoli with an additional pinch of salt and lemon zest. Toss potatoes with half of the provided butter and half of the minced parsley until butter is melted and potatoes are coated. While potatoes and Brussels sprouts roast, prepare ingredients.

  3. 3


    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Season steaks with a pinch of salt an pepper 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. reserve pan for next step, no need to wipe clean. While steaks rest, make jam.

  4. 4


    combine onions, ¾ cup of water, bacon jam and balsamic in to hot pan. mix and allow to simmer for 3-5 minutes until liquid is almost gone. stir in remaining butter and a pinch of salt and pepper.

  5. 5


    Plate dish as pictured on front of card, topping steak with balsamic bacon jam and parsley. Serve lemon wedge with broccoli. Bon appétit!

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