with sun-dried tomato gratin with roasted broccoli
Prep & Cook Time:50-60 min.
Cook Within:6 days
Spice Level:Not Spicy
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
Sometimes you want just a little more: a little more complexity, a little more excitement, a little more flavor. This meal is the very definition of more. Rich, meaty steak is bathed in a roasted garlic-demi sauce, full of earthy bitter notes that mix delightfully with the main. Tangy sun-dried tomato gives the potatoes an extra boost. (And they're creamy! Perfection!) Put together with fresh broccoli, and this meal has more than just more: it has it all.
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
Small Oven-Safe Casserole Dishes
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
Customize It Instructions
If using 28 oz. NY strip steak or NY strip steak, follow same instructions as sirloin steak in Steps 1 and 4, cooking in batches if necessary until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve.
If using chicken breasts, follow same instructions as sirloin in Steps 1 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
Cut broccoli into bite-sized pieces.
Slice potatoes into ¼"-thick rounds.
Put garlic on a small piece of foil and coat with 1 tsp. olive oil. Form a pouch around garlic, enclosing completely.
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Start the Gratin
Place a medium non-stick pan over medium-high heat and add ½ tsp. olive oil.
Add potato rounds and half the onion salt (reserve remaining for broccoli) to hot pan and stir occasionally until lightly browned, 2-3 minutes.
Add cream, 2 Tbsp. water, and pesto. Reduce heat to medium, and cook until potatoes start to soften, 3-4 minutes.
Remove from burner.
Finish Gratin and Roast Broccoli
Transfer potato mixture to prepared small casserole dishes. For best results, use two ramekins. You may also use one medium casserole dish. Place dishes on prepared baking sheet and cover with foil. Wipe pan clean and reserve.
Place broccoli on empty half of baking sheet and toss with 1 tsp. olive oil and remaining onion salt. Spread into a single layer on their side.
Place garlic packet on any empty spot on baking sheet.
Roast in hot oven until broccoli is tender and browned in places, 20-25 minutes.
While potatoes and broccoli roast, cook steaks.
Cook the Steaks
Return pan used to cook potatoes to medium heat. Add ½ tsp. olive oil and steaks to hot pan.
Cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove steaks to a plate and tent with foil. Wipe pan clean and reserve.
Make Sauce and Finish Dish
Carefully remove roasted garlic from foil packet. Crush with flat side of a knife and mince.
Return pan used to cook steaks to medium-high heat. Add sherry to hot pan and cook until liquid is reduced by half, 3-4 minutes.
Add demi-glace and garlic and stir to combine. Remove from burner and swirl in butter.
Plate dish as pictured on front of card, placing steaks on sauce. Bon appétit!
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