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
The rich decadence of bacon meets the tangy acidic zip of balsamic, and together they work their magic over this delicious, meaty steak. This magic isn't pulling rabbits out of hats, or sawing a lady in half; it's even better. Because instead of "oohs" and "ahhs" and applause at the end, you get a delicious, restaurant-quality dinner that you cooked yourself.
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
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
Customize It Instructions
If using filet mignon, follow same instructions as steak in Steps 2 and 4, cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest at least 3 minutes.
If using chicken breasts, follow same instructions as steak in Steps 2 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using 14 oz. or 28 oz. NY strip steak, follow same instructions as steak in Steps 2 and 4, cooking until steak reaches a minimum internal temperature, 9-11 minutes per side. Rest at least 3 minutes. Halve to serve.
Start the Potatoes
Cut potatoes into ½" wedges.
Place potato wedges 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.
Prepare the Ingredients
Cut broccoli into bite-sized pieces.
In a mixing bowl, combine broccoli, 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Set aside.
Zest lemon and halve. 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.
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. Baking sheet will be hot! Use a utensil.
Roast in hot oven until broccoli and potatoes are browned and tender, 8-10 minutes.
Carefully transfer potatoes to another mixing bowl. Add half the butter (reserve remaining for sauce) and half the parsley (reserve remaining for garnish) and gently combine until potatoes are coated.
Top roasted broccoli with a pinch of salt and lemon zest (to taste).
While vegetables roast, cook steaks.
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, 4-6 minutes per side.
Remove steaks to a plate. Rest, at least 3 minutes.
Wipe pan clean and reserve.
Make Balsamic Bacon Jam and Finish Dish
Return pan used to cook steaks to medium heat and add 1 tsp. olive oil. Add shallot to hot pan and stir occasionally until tender, 3-5 minutes.
Add balsamic, bacon jam, and 1 Tbsp. water. Bring to a simmer.
Once simmering, 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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