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

Chef
Nigel Palmer
In Your Box (serves 2)
-
-
- ¼ oz. Parsley
-
-
-
- 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)
-
Calories965
-
Carbohydrates72g
-
Fat59g
-
Protein49g
-
Sodium1737mg
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 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 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 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 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 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!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.