Caprese Steak Strip Risotto with Parmesan and Balsamic Glaze
Prep & Cook Time:60+ min.
Cook Within:4 days
Spice Level:Not Spicy
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
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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
Core tomato and cut into ½" dice
Cook The Steak Strips
Separate steak strips into a single layer and pat dry. Season with half the garlic salt.
Place a large non-sick pan over medium-high heat and add 2 tsp. olive oil Add steak strips, demi, 2 tablespoons water, and a pinch of salt and pepper to pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Add tomatoes and cook 1-2 minutes.
Transfer mixture to a plate.
Reserve pan; no need to wipe clean
In the same pan over medium heat, add 2 tsp olive oil, peas, rice, and garlic salt. Cook 2-3 minutes. Stir in steak strip mixture..
Remove from heat and stir in basil pesto, butter, 1 tablespoon water, and half the cheese.
Finish The Dish
Plate dish as pictured on front of card, topping dish with balsamic glaze and remaining cheese. Bon appétit!
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