Culinary Collection

Roasted Garlic Butter Steak

with lemon caper scallop linguine and green beans

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat

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

Garlic is great (and alliterative) but you know what makes garlic even better? Roasting it. Roasting garlic brings out even more flavor depth, and when you combine it with creamy and rich butter, you have a steak topping that'll make you thank the stars such tantalizing tongue toppers exist. There's even more to this dish, with pasta, scallops, and a perfectly puckering pair of lemon and capers. Home Chef, yet again, delivering dinner dynamic and delicious.

In Your Box (serves 2)

  • 12 oz. Sirloin Steaks
  • 8 oz. Scallops
  • 8 oz. Green Beans
  • Info
    6 oz. Linguine
  • 1 Lemon
  • Info
    1½ oz. Roasted Garlic & Herb Butter
  • Info
    ¼ cup Italian Panko Blend
  • ½ oz. Capers
  • 4 Garlic Cloves
  • 2 tsp. Mirepoix Broth Concentrate
  • 1 Tbsp. Cornstarch
  • 6 Chive Sprigs

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
  • Cooking Spray
  • 1 Large Pot
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Colander
  • 2 Mixing Bowls

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
  1. 1

    Cook Pasta and Prepare Ingredients

    Once water in large pot is boiling, add pasta and cook until al dente, 10-12 minutes.

    Reserve 1 cup pasta cooking water. Drain pasta in a colandar and set aside.

    While pasta cooks, trim ends off green beans.

    Zest and halve lemon. Cut one half into wedges and juice the other half.

    Thinly slice chives.

    Coarsely chop capers.

    Pat steaks dry and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

    Place panko on a plate. Transfer steaks to plate and flip until coated, pressing gently to adhere. Set aside, at least 10 minutes.

  2. 2

    Roast the Green Beans and Garlic

    Place green beans on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage seasoning into green beans. Spread into a single layer.

    Place garlic on a piece of foil and top with 1 tsp. olive oil. Make a foil pouch around the garlic and place on baking sheet, opening side up.

    Roast in hot oven until green beans are fork tender and garlic is soft, 10-15 minutes, rotating baking sheet halfway through.

    Garlic may need 5-8 more minutes.

    Open garlic pouch and let cool, at least 10 minutes.

    Once cooled, transfer garlic to a mixing bowl and mash into a paste. Add half the softened butter (reserve remaining for sauce) and mash until smooth. Set aside.

    While garlic and green beans roast, continue recipe.

  3. 3

    Cook the Steaks and Scallops

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

    Add steaks to hot pan and cook until panko is golden brown and 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 rest, 3 minutes.

    Wipe pan clean and return to medium-high heat with 2 tsp. olive oil.

    Pat scallops dry. Add scallops to hot pan and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.

    Remove from burner. Transfer scallops to a plate. Wipe pan clean and reserve.

  4. 4

    Start the Sauce

    In another mixing bowl, combine cornstarch and 1/2 cup water until cornstarch dissolves.

    Return pan used to cook scallops to medium heat and add 2 tsp. olive oil.

    Add half the capers (reserve remaining for garnish) and cook until fragrant, 30-60 seconds.

    Stir in 3/4 cup pasta cooking water (reserve remaining for adjusting sauce), 2 Tbsp. lemon juice, mirepoix base, and cornstarch-water mixture. Bring to a simmer.

    Once simmering, cook, 1 minute.

    If too thick, add remaining pasta cooking water, 1 Tbsp at a time (up to 2 Tbsp.), until desired consistency is reached.

  5. 5

    Finish Pasta and Finish Dish

    Add remaining butter to hot pan and stir until combined.

    Add pasta and lemon zest and stir until coated. Stir in scallops.

    Remove from burner.

    Plate dish as pictured on front of card, topping pasta with remaining capers and chives squeezing lemon wedges over pasta (to taste). Garnish steak with roasted garlic butter. Slice steak, if desired. Bon appétit!

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