Culinary Collection

Sirloin Steak and Garlic-Tomato Aioli

with broiled French onion risotto

Prep & Cook Time: 50-60 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    2 Tbsp. Sun-Dried Tomato Pesto
  • Info
    1 fl. oz. Garlic Aioli
  • ¼ oz. Parsley
  • Info
    1 oz. Shredded Grand Cru (Gruyere) Cheese
  • Info
    2 Tbsp. Panko Breadcrumbs
  • Info
    2 oz. Light Cream Cheese
  • 1 tsp. Onion Salt
  • 1 Yellow Onion
  • ½ cup Arborio Rice
  • 12 oz. Sirloin Steaks

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 Medium Non-Stick Pan
  • 2 Medium Pots
  • 1 Mixing Bowl
  • 1 Medium Oven-Safe Casserole Dish

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

    Caramelize Onion and Prepare Ingredients

    Halve and peel onion. Cut halves into ¼" slices. Place a medium pot over medium heat and add 2 tsp. olive oil. Add onion to hot pot and stir occasionally until browned, 10-13 minutes. If pot becomes dry, add water, 1 Tbsp. at a time. Remove from burner. Set aside. While onion cooks, mince parsley, leaves and steams. In a mixing bowl, combine pesto and garlic aioli. Set aside. Pat steaks dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Start the Risotto

    Return pot with caramelized onion to medium-high heat and add 2 tsp. olive oil. Add rice to hot pot and stir occasionally until rice is lightly toasted and opaque, 1-2 minutes. Add onion salt and 1 cup boiling water from other pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

  3. 3

    Finish the Risotto

    Add ½ cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left. Remove from burner. Stir in cream cheese, ¼ tsp. salt, and ¼ tsp. pepper until melted and combined.

  4. 4

    Broil the Risotto

    Turn broiler on high. Let heat, 5 minutes. Transfer risotto to prepared casserole dish. Top evenly with Gruyere cheese, panko, and 2 tsp. olive oil. Place under hot broiler and cook until browned and crispy, 2-5 minutes. Don't text and broil! Keep an eye on the risotto as it may burn easily. Top broiled risotto with parsley.

  5. 5

    Cook Steak and Finish Dish

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove from burner. Remove steaks to a cutting board and rest, 3 minutes. After resting, slice into ½" slices, if desired. Plate dish as pictured on front of card, topping steak with garlic-tomato aioli. Bon appétit!

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