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
This bowl of brightness swings for the fences and hits the ball out of the park, with a bit more spice and a lot more yum than the average dinner.
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
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Mince cilantro (no need to stem).
Stem, seed, remove ribs, and cut green bell pepper into ½" dice.
Separate steak strips into a single layer and pat dry. Season all over with seasoning blend.
Cook the Peppers and Steak
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green bell pepper and a pinch of salt to hot pan and stir occasionally until tender, 3-4 minutes.
Add steak strips and stir occasionally until starting to brown, 2-3 minutes.
Add wine and cook until almost completely evaporated, 30-60 seconds.
Add demi-glace and stir occasionally until sauce coats mixture and no pink remains on steak, 1-2 minutes.
Remove from burner.
While steak cooks, heat rice.
Heat the Rice
Remove rice from packaging and place in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 2 minutes.
Fluff rice with a fork.
Make Creamy Salsa and Finish Dish
In a mixing bowl, combine cilantro, sour cream, and tomatillo salsa (to taste).
Plate dish as pictured on front of card, topping rice with steak mixture and garnishing with creamy salsa. Bon appétit!
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