Meal Kit
Culinary Collection
Roasted Garlic Butter Sirloin
with red pepper pesto ratatouille
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Eggs
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Keto-Friendly
- Gluten-Smart
Chef
Tom Scodari
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 1 Yellow Bell Pepper
- 1 Zucchini
- 4 oz. Grape Tomatoes
- 1 oz. Red Pepper Pesto
- ¾ oz. Roasted Garlic & Herb Butter
- ½ fl. oz. Garlic Aioli
- ¼ oz. Parsley
- 1 tsp. Steak Seasoning
- 1 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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Calories580
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Carbohydrates16g
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Net Carbs12g
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Fat40g
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Protein39g
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Sodium1480mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
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
Customize It Instructions
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If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Trim zucchini ends, quarter, and cut into 1/2" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.Stem and mince parsley. -
2 Cook the Steaks
Pat steaks dry and season both sides with steak seasoning.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 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. Transfer steaks to a plate and cover with foil. Rest, 3 minutes.While steaks cook, continue recipe. -
3 Start the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add bell peppers to hot pan. Cook undisturbed, 3 minutes. -
4 Finish the Vegetables
After 3 minutes, add zucchini and garlic salt to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.
Add tomatoes and stir occasionally until tomatoes begin to burst, 2-3 minutes.Remove from burner. Stir in pesto and half the parsley (reserve remaining for garnish). -
5 Make Sauce and Finish Dish
Place butter in a microwave-safe bowl. Microwave uncovered until butter is melted, 15-30 seconds.
Carefully remove from microwave.Whisk or stir aioli into melted butter until combined. If sauce doesn't come together quickly, your butter may be too hot. Whisk or stir in 1 tsp. cold water at a time until sauce comes together.Plate dish as pictured on front of card, topping steak with sauce and garnishing with remaining parsley. Slice steak, if desired. Bon appétit!
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