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
Do you ever feel like going grill crazy? Your head filled with fantasies of sizzling meat, the smell of charcoal wafting into the muggy summer air? And those flavors, the smoky tastes that only come when cooking over an open flame? Well, if we've whetted your insanity, we've also got the cure. Not only will you be grilling juicy sirloin steaks, but onion, shallots, bread, and garlic, all of which come together for a killer salad and side. As certain bald fitness instructors in the '90s used to say, stop the insanity!
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
Grill Pan or Outdoor Grill
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
Prepare the Ingredients
Halve and peel onion. Cut halves into ¼" rounds. Peel and halve shallots. Halve garlic. Place garlic on a piece of foil and drizzle with ½ tsp. olive oil. Fold foil into a tight packet around garlic. Halve French roll. Pat steaks dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Grill the Onion Rounds
Drizzle onion rounds and shallot halves with 1 Tbsp. olive oil. Rub oil into vegetables, coating completely. Spray grill with cooking spray. Working in batches if needed, place onion rounds on hot grill and sprinkle with a pinch of salt and pepper. Close grill or cover grill pan and cook undisturbed until charred and tender, 4-5 minutes per side. Remove onions from grill. Keep grill at medium heat.
Grill the Shallots and Garlic
Working in batches if needed, place shallot halves and garlic packet on hot grill. Sprinkle shallots with a pinch of salt and pepper. Close grill or cover grill pan and cook undisturbed until shallots are charred and tender and garlic is soft, 4-5 minutes per side for each. Remove shallot halves and garlic packet from grill. Open garlic packet. Open packet carefully; contents will be hot!
Grill Bread and Make Dressing
Drizzle bread with 1 tsp. olive oil. Place on hot grill until lightly charred, 1-2 minutes per side. Remove from grill and keep grill on medium heat. Carefully, place roasted garlic in a large mixing bowl and mash. Spread half the mashed garlic on toasted bread halves. In mixing bowl with remaining garlic, whisk together garlic, buttermilk, mayonnaise, 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp pepper.
Grill The Steak
Spray grill with cooking spray again if needed and add steaks to hot grill. Cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 3-5 minutes per side. Remove from grill and rest steaks at least 3 minutes.
Finish the Dish
Place arugula, onions, and shallots on a plate. Slice steaks into thin slices and add to salad. Drizzle salad with dressing or serve on the side. Serve with garlic bread.
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