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
Small Oven-Safe Casserole Dish
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
Start Potatoes and Prepare Ingredients
Slice potatoes into ¼" thick rounds.
Bring potatoes covered by lightly salted water to a boil in a medium pot over high heat. Reduce heat to medium and simmer until softened, 5-7 minutes.
Drain potatoes in a colander and return to pot.
While potatoes cook, trim woody ends off asparagus.
Pat steak dry, and season both sides with half the seasoning blend (reserve remaining for butter), ¼ tsp. salt, and a pinch of pepper.
Bake the Gratin
Return pot with potatoes to medium-high heat. Add cream to hot pot and bring to a boil. Once boiling, remove from burner.
Gently stir in half the cheese (reserve remaining for topping gratin), hatch chiles (to taste), ¼ tsp. salt, and a pinch of pepper. Transfer potato mixture to prepared casserole dish and top with remaining cheese.
Bake in hot oven until cheese is golden brown, 20-22 minutes.
While gratin bakes, cook steak.
Sear the Steak
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add steak to hot pan and cook undisturbed until browned, 2-3 minutes.
Transfer steak, seared-side up, to one half of prepared baking sheet.
Steak will finish cooking in a later step.
Roast Asparagus and Finish Steak
Add asparagus to empty half of baking sheet, and toss with ½ tsp. olive oil and a pinch of salt and pepper. Massage oil and seasoning into asparagus.
Spread asparagus into a single layer on their side. Roast in hot oven until asparagus is tender and steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes.
While steak and asparagus roast, make butter.
Make Fajita Butter and Finish Dish
In a mixing bowl, combine butter and remaining seasoning blend.
Plate dish as pictured on front of card, topping steak with fajita butter. Bon appétit!
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