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
Black garlic isn't garlic going through a sad phase, listening to Morrissey and writing poetry. Black garlic is garlic that's aged, gone through what's called the Maillard reaction to become sweeter, softer, and chewier. In this meal, black garlic seasoning gets combined with earthy and rich demi, to form a sauce that goes together to adorn the steak with something special. This meal, it turns out is the opposite of sad; instead it's pure delight.
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
Medium Oven-Safe 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
Prepare the Ingredients
Cut potatoes into 1/4" slices.
Coarsely chop spinach.Combine panko and cheese in a mixing bowl. Set aside.Pat steaks dry and season both sides with a pinch of salt and pepper.
Cook the Gratin
Place a medium oven-safe non-stick pan over medium heat.
Add potatoes, cream base, 1/4 cup water, and 1/4 tsp. salt to hot pan. Bring to a simmer. Once simmering, cover and cook until potatoes begin to soften, 5-6 minutes.Uncover, and stir in spinach until wilted, 1-2 minutes.Remove from burner and top evenly with panko-cheese mixture. Transfer pan to hot oven and bake until potatoes are tender and topping is golden-brown, 18-22 minutes.While gratin bakes, continue recipe.
Cook the Steak
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook until browned and steaks reach desired doneness, or 5-7 minutes per side.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 rest, 3 minutes.Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook steak to medium heat. Add 1/4 cup water, demi-glace, and black garlic seasoning to hot pan. Bring to a simmer, stirring often.
Once simmering, stir often until smooth and beginning to thicken, 2-3 minutes.Remove from burner and stir in butter.
Finish the Dish
Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!
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