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
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
Large 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
Halve potatoes lengthwise and season all over with 2 tsp oil and salt and pepper. Place cut side down on baking sheet and bake for 15 min. Transfer potatoes to a plate until cool enough to handle.
Pat steaks dry and season both sides with seasoning.Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steak to hot pan. Sear undisturbed until browned, 2-3 minutes. Transfer steak to prepared baking sheet. While steaks sear, mince **garlic*.
Trim bottom end from broccolini and cut into 2" lengths. Place broccolini on prepared baking sheet. Toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper and spread into a single layer. Place broccolini on other side of prepared baking sheet. Toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper and spread into a single layer. Roast in hot oven until browned and fork-tender, and steaks reach an internal temp of 145, 9-12 minutes.
finish 2x baked potato
Scoop out potatoes and transfer to a mixing bowl. Mash filling together with 1/2 cheese, 1/2 bacon, and 2/3 crème fraîche 1/4 tsp salt and pinch of pepper. Mash until thoroughly combined. Season the inside of potato skins with a pinch of salt. Evenly distribute mashed potato filling to potato skins. Top with remaining cheese and bacon and 1 tsp olive oil. Put back in hot oven until cheese is melted and golden brown, 8-10 min.
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp and garlic to hot pan, season with 1/4 tsp salt and pinch of pepper and cook until opaque and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Add spinach and cook stirring continuously until spinach is wilted, 30 sec-1 min. Remove from burner and stir in remaining crème fraîche until melted and combined. Top steaks with Rockefeller shrimp and crispy red peppers. Plate veg and twice baked potatoes beside steak. Bon Appetit!
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