Meal Kit

Peppercorn-Crusted Bacon-Wrapped Sirloin

With Smoky Summer Vegetable Hash

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Mild

Calories Conscious
Carb Conscious
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

If wrapping a juice sirloin steak wasn't enough, this dish calls for an additional crust of freshly cracked peppercorn which adds a nice, sharp bite to every forkful. A summer vegetable hash spiked with Pimenton, Spanish smoked paprika, reinforces the smoky flavors of the bacon. Run, don't walk to this plate of peppery pleasure!

In Your Box (serves 2)

  • 1 Green Onions
  • 6 oz. Corn Kernels
  • 5 oz. Green Beans
  • 5 oz. Grape Tomatoes
  • 2 Sirloin Steaks
  • 2 Bacon Strips
  • 1 Tbsp. Cracked Peppercorns
  • 1 tsp. Smoked Paprika

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 Baking Sheet
  • 1 Medium Pan
  • 1 Mixing Bowl

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

    Preheat oven to 375 degrees for the roasting of the vegetable hash. Prepare a baking sheet with foil or use a non-stick baking sheet. Rinse vegetables and pat dry. Thinly slice the green onion on a bias (at a 45 degree angle.) Rinse steaks and pat dry.

  2. 2

    Prepare the Steak

    Wrap each steak lengthwise with one piece of bacon. Press the bacon firmly against the steak to ensure that it remains in place. Season each side of the steaks with crushed peppercorns and 1/4 tsp. salt.

  3. 3

    Cook the Steak

    Heat a medium pan over medium-high heat. Add 2 tsp. of olive oil to the pan and cook on each side for 3-5 minutes, or until bacon is crispy and steaks have reached a minimum internal temperature of 145 degrees.

  4. 4

    Roast the Vegetables

    Place green beans, sweet corn, and grape tomatoes in a large mixing bowl. Add 2 tsp. of olive oil to the bowl, smoked paprika, and a pinch of salt and pepper to taste. Mix the ingredients to incorporate. Spread on a baking sheet and roast in the oven for 6 to 8 minutes or until vegetables are fork tender and beginning to brown.

  5. 5

    Plate the Dish

    Place roasted vegetable hash in the middle of the plate. Top with bacon wrapped sirloin. Garnish with thinly sliced green onions.

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