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
A note about serious food allergies
Staples aren't just metal office supplies; they're also the items in your kitchen that you can't cook without. This steak dinner features two common staples, combined to dress up the steak to the nines. First staple: butter. Julia Child taught us it was the key to good cooking, and experience teaches us it makes everything freaking delicious. Second staple: garlic. That pungent allium carries its weight in many a cuisine. Two staples, one steak… pure deliciousness.
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
Medium Non-Stick Pan
Before You Cook
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
Roast Garlic and Start Potatoes
Place garlic cloves on a small foil piece and drizzle with 1 tsp. olive oil. Form foil into a small pouch and place on one side of prepared baking sheet.
Halve potatoes. Place on empty half of baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into potatoes.
Spread potatoes into a single layer on their side and roast in hot oven until garlic is lightly browned, 15 minutes.
Remove from oven. Potatoes will finish roasting in a later step.
While garlic and potatoes roast, prepare ingredients.
Prepare the Ingredients
Trim bottom end from broccolini and cut into 1" lengths.
Peel and slice shallot into very thin rounds.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Sear the Steaks
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and sear undisturbed until browned, 2-3 minutes.
Carefully remove garlic pouch from baking sheet. Transfer steaks to empty half of baking sheet, seared-side up.
Reserve pan; no need to wipe clean.
Finish the Steaks and Potatoes
Flip potatoes and top with cheese.
Roast again in hot oven until cheese is melted and steaks reach a minimum internal temperature of 145 degrees, 8-10 minutes.
While steaks roast, cook broccolini.
Cook Broccolini and Make Garlic Butter
Combine softened butter, roasted garlic, and a pinch of pepper in a mixing bowl. Mash garlic until slightly chunky and combined. Set aside.
Return pan used to sear steaks to medium heat and add 2 tsp olive oil. Add broccolini to hot pan and stir occasionally until tender, 5-7 minutes.
Add shallot and stir occasionally until softened, 2-3 minutes.
Remove from burner. In another mixing bowl, combine ranch seasoning and 2 tsp. olive oil. Add ranch-olive oil mixture to pan with broccolini and stir until combined.
Plate dish as pictured on front of card, topping steaks with garlic butter. Bon appétit!
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