Oven-Ready
Premium
Easy Balsamic Chive Steak
with potatoes and Brussels sprouts
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Maija Barnes
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 8 oz. Red Potatoes
- 4 oz. Shredded Brussels Sprouts
- ¾ oz. Roasted Garlic & Herb Butter
- ½ fl. oz. Balsamic Fig Glaze
- ⅗ oz. Butter
- 2 tsp. Minced Garlic and Parsley
- 6 Chive Sprigs
- ½ tsp. Garlic Salt
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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Calories630
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Carbohydrates34g
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Net Carbs30g
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Fat39g
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Protein40g
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Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
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. Add chicken to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Start the Vegetables
Add potatoes to a microwave-safe bowl. Microwave uncovered until tender, 5-7 minutes.
Carefully remove from microwave.Using the flat side of an object, press down gently to smash each potato until 1/2"-thick. Want a shortcut? Skip smashing potatoes.In one provided tray, add potatoes to one side and top with garlic & herb butter. Butter will melt as meal bakes.In empty side of same tray, combine Brussels sprouts, a pinch of salt, and minced garlic and parsley. Spread into an even layer on their side and evenly top with garlic salt and 1 tsp. olive oil.Bake uncovered in hot oven until Brussels sprouts are tender, 10-15 minutes.While vegetables bake, continue recipe. -
2 Prepare the Steaks
Mince chives.
Pat steaks dry and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.Add steaks to hot pan and sear until browned, 2-3 minutes per side.Remove from burner. Transfer steaks to second provided tray. Evenly top with chives.Steaks will finish cooking in a later step. -
3 Bake Meal and Make Balsamic Butter
Bake both trays uncovered in hot oven until vegetables are tender and browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes.
Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.While meal bakes, in a mixing bowl, combine softened plain butter and balsamic glaze. Set aside.Carefully remove both trays from oven. Rest steaks, 3 minutes.Stir potatoes. Tray will be hot! Use a utensil.To serve, top steak with balsamic butter. Bon appétit!
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