Balsamic Butter Chive Steak

with potatoes and Brussels sprouts

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein

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In Your Box (serves 2)

  • 12 oz. Sirloin Steaks
  • 8 oz. Red Potatoes
  • 4 oz. Shredded Brussels Sprouts
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • ½ fl. oz. Balsamic Glaze
  • Info
    ⅗ oz. Butter
  • 2 tsp. Minced Garlic and Parsley
  • 6 Chive Sprigs
  • ½ tsp. Garlic Salt
Contains: Sulfites
Food intolerance information

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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Microwave-Safe Bowl

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

    Prepare the Vegetables

    Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

    Add potatoes to a microwave-safe bowl. Microwave uncovered until tender, 5-6 minutes.

    Carefully remove from microwave. Using the flat side of an object (like a drinking glass), press down gently to smash each potato.

    In one provided tray, add potatoes to one side of tray. In empty side of tray, combine Brussels sprouts, a pinch of salt, and minced garlic and parsley. Evenly top vegetables with garlic salt and 1 tsp. olive oil. Top potatoes with garlic and herb butter.

  2. 2

    Prepare the Steaks

    Mince chives.

    Pat steaks dry and season both sides with 1/4 tsp. salt, 1/4 tsp. pepper, and chives, pressing firmly to adhere.

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steaks to hot pan. Sear until browned, 2-3 minutes per side.

    Remove from burner. Transfer steaks to second provided tray.

    Steaks will continue cooking in later step.

  3. 3

    Bake Meal and Make Balsamic Butter

    Bake both trays uncovered in hot oven until vegetables are tender and steaks reach a minimum internal temperature of 145 degrees, 10-12 minutes.

    Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

    While meal bakes, in a mixing bowl, combine plain butter and balsamic glaze.

    Carefully remove both trays from oven. Rest steaks, 3 minutes.

    Stir potatoes. Tray will be hot! Use a utensil.

    To serve, top steak with balsamic butter. Bon appétit!

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