Meal Kit

Culinary Collection

NY Strip Steak with Pesto and Shrimp Bèarnaise

with creamy pea and asparagus risotto

Prep & Cook Time: 60+ min.

Difficulty Level: Expert

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Shellfish (Shrimp), Milk, Eggs

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

In Your Box (serves 2)

  • 16 oz. USDA Choice New York Strip Steak
  • Info
    8 oz. Shrimp
  • 5 oz. Asparagus
  • 1 Lemon
  • 3⅗ oz. Arborio Rice
  • 3 oz. Peas
  • Info
    2 oz. Light Cream Cheese
  • Info
    1.26 oz. Mayonnaise
  • Info
    1 oz. Basil Pesto
  • 2 Green Onions
  • Info
    ⅗ oz. Butter
  • 1 Tarragon Sprig
  • ½ tsp. Garlic Salt

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
    1050
  • Carbohydrates
    55g
  • Net Carbs
    51g
  • Fat
    56g
  • Protein
    78g
  • Sodium
    2170mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Pot
  • 1 Large Non-Stick Pan
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan
  • 1 Microwave-Safe Bowl

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
  1. 1

    Prepare the Ingredients

    WRITTEN

    Trim woody ends off asparagus. Cut into 2" pieces.

    Stem and mince tarragon.

    Zest and halve lemon. Cut one half into wedges and juice the other half.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    Pat shrimp dry.

    Pat steaks dry, and season both sides with 1/4 tsp. salt, and one side with 1/4 tsp. pepper.

    [PIC: cut asparagus, tarragon, lemon zest, lemon wedges, lemon juice, green onions white, green onions greens]

  2. 2

    Start the Risotto

    Place a medium pot over medium-high heat and add 1 tsp. olive oil.

    Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.

    Add 1 cup boiling water from small pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

    Add 1/2 cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

    Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

    Remove from burner. Add garlic salt, cream cheese, and 1/4 tsp lemon zest. Stir to combine, then cover and set aside.

    [PIC: risotto with cream cheese, garlic salt, lemon zest being stirred in]

  3. 3

    Finish the Risotto

    Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.

    Add asparagus to hot pan and stir occasionally until bright green, 2-3 minutes.

    Add peas and white portions of green onions. Stir occasionally until bright green, 1-2 minutes.

    Remove from burner. Add half the green portions of green onions (reserve remaining for béarnaise). Stir into **risotto until combined. Cover risotto. Reserve pan; no need to wipe clean.

    [PIC: vegetables being stirred into risotto]

  4. 4

    Cook the Steak and Shrimp

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

    Add steak to hot pan and cook until browned and desired doneness is reached, 7-10 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. Rest 3 minutes.

    While steaks cook, return pan used to finish risotto to medium heat and add 2 tsp. olive oil.

    Add shrimp to hot pan and cook until pink and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.

    Remove from heat

    [PIC; steaks in one pan, shrimp the other]

  5. 5

    Make Pesto, Make Béarnaise, and Finish Dish

    Combine pesto and remaining green portions of green onions in a mixing bowl. Set aside

    In another mixing bowl, combine mayonnaise, 1 tsp. lemon juice, 2 tsp. water, a pinch of salt and pepper, and 1/2 tsp. tarragon. Stir until smooth.

    Place butter in a microwave-safe bowl and microwave until melted, RANGE ME PLZ

    Stir butter into mayonnaise mixture until combined.

    Plate dish as pictured on front of card, topping steak with pesto and risotto with shrimp and béarnaise. Squeeze lemon wedges over risotto to taste. Bon appétit!

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