All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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
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
Throughly rinse produce and pat dry. Core Roma tomatoes and cut into ½" dice. Stem and seed jalapeño, and mince finely. Zest lime and mince, then halve fruit. Thinly slice green onions on an angle. Rinse sirloin steaks and pat dry.
Make the Roma Tomato Jam
In a medium pot, add tomatoes, jalapeño, agave nectar, cumin and juice from lime. Place over medium heat and bring to a simmer. Lower heat and continue simmering for 15-18 minutes until much of the liquid has evaporated and mixture has taken on a jam-like consistency. Season with a pinch of salt and pepper and set aside.
Cook the Steak
Heat a medium pan over high heat. Season steaks with a pinch of salt and pepper and add 1 tsp. olive oil to pan. Sear presentation side first 4-5 minutes until browned. Flip and cook 3-4 more minutes to desired doneness, or internal temperature reaches 145 degrees. Remove to a plate and keep warm.
Prepare the Couscous
Heat 1 Tbsp. of oil in a medium pot. Add diced fennel and cook until it begins to soften, 4-5 minutes. Add the couscous and 2 cups of water. Bring to a boil and reduce to simmer. Cook 20 minutes or until water is absorbed and couscous is tender. Add citrus zest, half of green onions, and season with a pinch of salt and pepper.
Cook the Green Beans
Bring 2 Tbsp. of lightly salted water to a boil in a medium pan over high heat. Add the green beans and cook for 3-4 minutes or until vibrant green and tender. Drain and toss in a mixing bowl with olive oil, the juice from the orange, and a pinch of salt and pepper.
Plate the Dish
Place a serving of the fennel couscous on a plate and asparagus spears adjacent. Place sirloin atop the vegetables and the tomato jam atop the steak.
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