Meal Kit
Culinary Collection
Brazilian Steakhouse Chimichurri Sirloin
with shishito peppers & fondant potatoes
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
David Welch
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 8 oz. Yukon Potatoes
- 6 oz. Shishito Peppers
- 2 oz. Chimichurri
- 1 oz. Red Pepper Pesto
- 2 tsp. Vegetable Base
- 1 tsp. Steak Seasoning
- 0.125 oz. Fresh Mint
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.
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Nutrition (per serving)
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Calories720
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Carbohydrates32g
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Net Carbs25g
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Fat48g
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Protein41g
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Sodium1610mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- Salted Butter
- 1 Medium Non-Stick Pan
- 1 Medium Oven-Safe Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, follow same instructions.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Start the Potatoes
Halve potatoes.
Place a medium oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil.Add potatoes, cut-side down, and a pinch of salt and pepper to hot pan. Sear until golden-brown, 2-3 minutes per side.Stir in 2 Tbsp. water, vegetable base, and 1 Tbsp. salted butter until combined.Remove from burner. -
2 Finish the Potatoes
Transfer oven-safe pan to hot oven.
Roast until potatoes are tender, 13-15 minutes.Carefully remove from oven. Pan handle will be hot! Use an oven mitt.While potatoes roast, continue recipe. -
3 Prepare Ingredients and Make Sauce
Stem shishito peppers. Cut lengthwise and seed, if desired.
Stem and coarsely chop mint.In a mixing bowl, combine mint and chimichurri (to taste). Set aside.Pat steaks dry and season both sides with steak seasoning and a pinch of salt and pepper. -
4 Cook the Steaks
Summertime, and the grilling is easy! To grill this steak, heat grill to medium. Follow same instructions, grilling until browned and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Rest, 3 minutes.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.Add steaks to hot pan. Cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner. Rest, 3 minutes.While steaks cook, continue recipe. -
5 Cook Shishito Peppers and Finish Dish
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add shishito peppers (to taste) and a pinch of salt and pepper to hot pan. Stir occasionally until browned and tender, 6-8 minutes.Remove from burner.Plate dish as pictured on front of card, topping steak with sauce (to taste). Garnish shishito peppers with pesto. Slice steak, if desired. Bon appétit!
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