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
A note about serious food allergies
Bring a little heat to your fancy steak here, with a bit of crème fraîche and jalapeño, lightly cooked, making all the difference. Not that the steak wasn't lovely before, but that creamy heat just brings it up to another level of yummy amazingness. And grab one of the cilantro lime shrimp on the fork too, for the perfect bite.
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
Start Potatoes and Prepare Ingredients
Cut potatoes into 1" dice.
Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until slightly softened, 5-7 minutes.While potatoes boil, trim woody ends off asparagus.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. Wash hands and cutting board after working with jalapeño.
Roast the Potatoes and Asparagus
Carefully drain potatoes in a colander. Transfer potatoes to prepared baking sheet and gently toss with tomato paste, garlic, chipotle seasoning (to taste), and 1 Tbsp. olive oil.
Spread into a single layer on one side. Roast in hot oven, 7 minutes.After 7 minutes, carefully remove baking sheet from oven and place asparagus on empty half. Top with 1 tsp. olive oil and a pinch of salt. Sheet will be hot! Use an oven mitt and utensil.Roast again in hot oven until tender, 7-8 minutes.While potatoes and asparagus roast, continue recipe.
Make the Sauce
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add jalapeño (to taste) and a pinch of salt to hot pan. Stir occasionally until peppers are tender, 2-3 minutes.Remove from burner. Transfer jalapeños to a mixing bowl and let cool, 5 minutes.Wipe pan clean and reserve. After 5 minutes, add crème fraîche, a pinch of salt, and 2 tsp. water to bowl with jalapeños and stir to combine. Set aside.While jalapeños cool, continue recipe.
Cook the Steak
Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
Return pan used to cook jalapeño to medium-high heat.Add 2 tsp. olive oil and steaks to hot pan. Cook until browned and steaks reach desired doneness, 5-6 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. Remove steaks to a plate and tent with foil. Rest, 3 minutes.Wipe pan clean and reserve.While steak rests, continue recipe.
Cook Shrimp and Finish Meal
Pat shrimp dry.
Return pan used to cook steaks to medium-high heat. Add 1 tsp. olive oil and shrimp to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. Transfer shrimp to another mixing bowl and gently combine with 1 Tbsp. lime juice, cilantro, and a pinch of salt until coated.Plate dish as pictured on front of card, topping steak with sauce. Squeeze lime wedges over shrimp to taste. Bon appétit!
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