Meal Kit

Culinary Collection

Jalapeño Chimichurri Sirloin

with smoky cauliflower and salsa macha

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Spicy

Cook Within: 6 days

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies
  • Under 35g carbs
    Over 30g protein

If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.

In Your Box (serves 2)

  • 12 oz. Cauliflower Florets
  • 12 oz. Sirloin Steaks
  • 1 Lime
  • 1 Jalapeno Pepper
  • 1 oz. Roasted Red Peppers
  • 1 oz. Pepitas
  • ½ oz. Cilantro
  • 4 Garlic Cloves
  • ¼ fl. oz. Hot Sauce
  • 1 tsp. Fajita Seasoning
  • ½ tsp. Smoked Paprika

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

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

  • If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using NY strip steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Make the Jalapeño Chimichurri

    Halve lime. Cut one half into wedges and juice the other half.

    Mince cilantro (no need to stem).

    Mince garlic.

    Stem jalapeño, halve, seed, remove ribs, and mince. Retain seeds for more spice. Wash hands and cutting board after working with jalapeño.

    In a mixing bowl, combine cilantro, jalapeños (to taste), 2 tsp. lime juice, garlic, 1 Tbsp. olive oil, 1 Tbsp. water, 1/4 tsp. salt, and a pinch of pepper. Set aside.

  2. 2

    Cook the Steaks

    Pat steaks dry and season both sides with half the fajita seasoning (reserve remaining for cauliflower) and a pinch of pepper.

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.

    Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

    Remove from burner. Transfer steaks to a plate and cover with foil. Rest, 3 minutes.

    While steaks cook, continue recipe.

  3. 3

    Toast Pepitas and Start Cauliflower

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pepitas to hot pan and stir occasionally until slightly toasted and fragrant, 1-2 minutes.

    Transfer to a clean cutting board. Keep pan over medium-high heat.

    Add 2 tsp. olive oil, 1/4 cup water, and cauliflower to hot pan. Bring to a simmer.

  4. 4

    Finish the Cauliflower

    Once simmering, cover and cook until water is mostly evaporated and cauliflower is tender, 3-5 minutes.

    Uncover, and stir in remaining fajita seasoning until lightly browned, 2-4 minutes.

    Remove from burner.

    While cauliflower cooks, continue recipe.

  5. 5

    Make Salsa Macha and Finish Dish

    Place roasted red peppers on cutting board with toasted pepitas and combine. Finely chop and transfer to another mixing bowl.

    Add paprika, hot sauce (to taste), 1 tsp. olive oil, a pinch of salt, and a pinch of pepper to bowl. Stir to combine and set aside.

    Plate dish as pictured on front of card, topping steak with jalapeño chimichurri (to taste) and garnishing cauliflower with salsa macha (to taste). Slice steak, if desired. Bon appétit!

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