Meal Kit
Culinary Collection
NY Strip Steak with Pesto and Shrimp Bèarnaise
with creamy pea and asparagus risotto
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 3 days

Contains: Shellfish (Shrimp), Milk, Eggs

Chef
Rachel Post
In Your Box (serves 2)
- 16 oz. USDA Choice New York Strip Steak
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- 5 oz. Asparagus
- 1 Lemon
- 3⅗ oz. Arborio Rice
- 3 oz. Peas
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- 2 Green Onions
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- 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.
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Nutrition (per serving)
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Calories1050
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Carbohydrates55g
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Net Carbs51g
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Fat56g
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Protein78g
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Sodium2170mg
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
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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 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 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 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 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 PLZStir 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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