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
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.
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
Prepare Ingredients and Roast Broccoli
Halve potato lengthwise and slice into ½" half-moons.
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, ¼ 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.
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.
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.
Cook the Potato Slices
Return pan used to cook steaks to medium-high heat.
Add 1 Tbsp. olive oil, cooked potato slices, ¼ 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.
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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