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
Large Non-Stick Pan
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
Roast the Potatoes
Cut potatoes into 1" pieces.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, taco seasoning, and a pinch of salt and pepper.
Spread into a single layer and roast until tender and lightly browned, 15-20 minutes
While potatoes cook, prepare ingredients.
Prepare the Ingredients
Mince cilantro, leaves and stems
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Separate steak strips into a single layer and pat dry.
Make the Chimichurri
Combine cilantro, garlic, jalapeño (to taste), 1 Tbsp. olive oil, 1 Tbsp. water, and a pinch of salt and pepper in a mixing bowl. Set aside.
Cook the Steak Strips
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Add beef demi-glace, herb and goat cheese (crumbling with your hands if needed), 2 Tbsp. water, and a pinch of pepper. Stir occasionally until combined, 1-2 minutes.
Top with mozzarella and remove from burner.
Finish the DIsh
Plate dish as pictured on front of card, topping roll with steak strip mixture and chimichurri. Bon appétit!
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