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
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 the Potatoes
Place one potato with a chopstick on each long side. Make ¼" cuts across potato, using chopsticks to prevent slicing all the way through. Repeat process with each potato. Place potatoes on one half of prepared baking sheet. Drizzle 1 tsp. olive oil over each potato and season each with ¼ tsp. salt and a pinch of pepper. Bake 35 minutes.
Prepare the Ingredients
Mince garlic. Trim woody ends off asparagus. Mince chives. Core Roma tomato and cut into ½" dice. Rinse hangar steaks, pat dry, and season each side with a ¼ tsp. salt and a pinch of pepper.
Cook the Steaks
Heat 1 tsp. olive oil in a medium pan over medium heat. Place steaks in hot pan and cook 4 minutes per side until steak reaches a minimum internal temperature of 145 degrees. Place steaks on prepared sheet of foil and wrap them. Rest steaks at least 5 minutes.
Cook the Vegetables
Combine butter, half the Parmesan, and garlic in a small bowl. After potatoes have roasted 35 minutes, remove baking sheet from oven. Spread garlic butter over each potato. Place asparagus and Roma tomatoes on other half of baking sheet. Toss with 1 tsp. olive oil and a pinch of salt and pepper. Return baking sheet to oven and roast 10 minutes until potatoes are fully cooked and vegetables are tender.
Slice the Steaks
Once steaks have rested, remove from foil and place on a clean cutting board. Slice each steak into ½" slices, cutting against the grain. (See "Chef's Tips" on the side of this card.)
Plate the Dish
Place a cooked potato on a plate. Add a serving of cooked vegetables and sliced steak to the plate. Garnish potato with sour cream, chives, and remaining Parmesan.
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