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
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
Prepare the Ingredients
Peel and cut sweet potato into ½" dice.
Stem, seed, remove ribs, and cut bell pepper into 1" dice.
Coarsely crush crispy onions.
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Start the Vegetables
Place sweet potato and bell pepper on prepared baking sheet and toss with seasoning blend, ½ tsp. salt, and 1 Tbsp. olive oil. Massage oil and seasoning into vegetables.
Spread into a single layer and roast in hot oven until browned and tender, 18-20 minutes.
While vegetables roast, cook steaks.
Cook the Steak
Once vegetables have cooked 8 minutes, place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Transfer to a plate and rest at least 5 minutes.
While steaks rest, finish vegetables.
Finish the Vegetables
Gently flip vegetables and add corn.
Roast again until warmed through, 3-5 minutes.
Finish the Dish
Top steaks with remoulade sauce (to taste). Plate dish as pictured on front of card, garnishing steaks with crispy onions. Bon appétit!
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