Meal Kit

Sirloin Steak alla Modena

with potatoes and broccoli

Prep & Cook Time: 40-50 min.

Difficulty Level: Intermediate

Spice Level: Mild

Cook Within: 6 days

  • Under 625 calories
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

Without setting foot on a plane, take a trip to Modena, Italy, home of classic balsamic vinegar. Often, that vinegar is pared with mustard, but here we've give our Modena an acid-y hit with tomato sauce instead. We think it creates a perfect balance with the tender steak, and with the potatoes you'll cook until just about falling apart. You can even dip your roasted broccoli in it. The world's your oyster, or, bottle of balsamic vinegar.

In Your Box (serves 2)

  • 1 Russet Potato
  • 2 Sirloin Steaks
  • 8 oz. Broccoli Florets
  • 5½ fl. oz. Tomato Juice
  • ¾ fl. oz. Balsamic Glaze
  • 2 Garlic Cloves
  • ¼ tsp. Red Pepper Flakes
Contains: Sulfites
Food intolerance information

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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium 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
  1. 1

    Prepare Ingredients and Roast Broccoli

    Halve potato lengthwise and slice into 1/2" half-moons.

    Mince garlic.

    Pat steaks dry, and season both sides with a pinch of salt and pepper.

    Cut broccoli into large bite-sized pieces, if necessary.

    Toss broccoli with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper on prepared baking sheet. Spread into a single layer and roast until crisp tender and slightly charred, 13-16 minutes.

    While broccoli roasts, boil potato slices.

  2. 2

    Boil the Potato Slices

    Bring a medium pot with potato slices covered by lightly salted water to a boil.

    Reduce to a simmer and cook until easily pierced with a fork, 19-21 minutes.

    Drain in a colander and set aside in colander.

    Reserve pot; no need to wipe clean.

    While potato boils, cook steaks.

  3. 3

    Cook the Steaks

    Place a medium non-stick pan over medium heat.

    Add 1 tsp. olive oil and steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-8 minutes per side.

    Remove steaks to a plate. tent with foil, and rest at least 5 minutes.

    Wipe pan clean and reserve.

  4. 4

    Cook the Potato Slices

    Return pan used to cook steaks to medium-high heat.

    Add 1 Tbsp. olive oil, cooked potato slices, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until potato slices begin to crisp and turn golden brown, 5-7 minutes.

    Potato slices will begin to disintegrate in pan.

    Remove from burner.

  5. 5

    Make the Sauce

    Add 1 tsp. olive oil and garlic to pot used to cook potato. Place over medium-high heat and cook until golden brown and aromatic, 30-90 seconds.

    Add tomato juice and balsamic glaze and stir occasionally until slightly thickened, 3-6 minutes.

    Add red pepper flakes (to taste) and remove from burner.

    Plate dish as pictured on front of card. Bon appétit!

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