Meal Kit

Pan Roasted Sirloin

With Roma Tomato Jam and Citrus-Fennel Couscous

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Sirloin Steaks
  • 3 Roma Tomatoes
  • 1 Jalapeño Pepper
  • 2 fl. oz. Agave Nectar
  • 1 Lime
  • 3 Green Onions
  • 6 oz. Green Beans
  • 1 tsp. Cumin
  • 1 Navel Orange
  • Info
    1 cup Pearl Couscous
  • 1 Fennel Bulb

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 2 Medium Pans
  • 1 Small Pot

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

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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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