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
Brazilian cowboys, or "Gauchos", are well known for their insatiable appetite for beef. And really, can you blame them when their steaks are typically bathed with a tangy marinade/sauce of garlic, red pepper flakes, red wine vinegar, and olive oil? Of course not.
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
Prepare the Ingredients
Mince garlic. Cut tomato into ¼" dice. Peel and halve onion. Cut halves into ¼” dice. Trim zucchini ends and cut on an angle into ¼" slices. Rinse steaks, pat dry, and season both sides with a large pinch of salt and pepper.
Prepare the Rice
Place a small pot over medium heat. Add 1 tsp. olive oil, onions, and a pinch of salt and pepper. Stir, cover, and cook 3 minutes, or until onions are tender and translucent. Stir in rice, half the tomatoes, vegetable base packet, and ¾ cup water. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, about 15-18 minutes. Rice should have some liquid left, making the texture creamy. Stir in remaining tomatoes, cover, set aside, and keep warm.
While rice is cooking, combine garlic, oregano, red pepper flakes (start with ¼ tsp., taste, and add more if desired), red wine vinegar, and 1 Tbsp. olive oil in a medium mixing bowl. Pour half the marinade into a small bowl for steaks in later step. Add zucchini to remaining marinade and toss to coat completely.
Sear and Cook the Steaks
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and steaks. Sear steaks, about 2-3 minutes per side, or until brown. Remove steaks from pan and place on baking sheet. Pour reserved marinade over steaks and bake 5-7 minutes, or until steaks reach a minimum internal temperature of 145 degrees. Remove from oven and allow steaks to rest for 3 minutes.
Cook the Zucchini
Place pan from previous step over medium-high heat (no need to wipe clean). Add zucchini with marinade to hot pan. Stir regularly and cook until zucchini is tender but still has a slight crunch, about 3-4 minutes. Season to taste with salt and pepper.
Plate the Dish
Place a mound of tomato rice on each plate. Place zucchini next to rice and place steak in front.
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