Culinary Collection

Sirloin Steak and Garlic-Tomato Aioli

with broiled roasted 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)

  • 8 oz. Carrot
  • Info
    2 Tbsp. Sun-Dried Tomato Pesto
  • Info
    1 fl. oz. Garlic Aioli
  • 12 oz. Sirloin Steaks
  • ½ cup Arborio Rice
  • 1 Yellow Onion
  • 1 tsp. Onion Salt
  • Info
    2 oz. Light Cream Cheese
  • Info
    2 Tbsp. Panko Breadcrumbs
  • Info
    ½ oz. Grated Parmesan

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
    973
  • Carbohydrates
    80g
  • Fat
    57g
  • Protein
    48g
  • Sodium
    1693mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 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

    Roast Vegetables and Prepare Ingredients

    Peel, trim, and cut carrot into ¼" slices on an angle. Halve and peel onion. Cut halves into ¼" slices. Place onion on half of prepared baking sheet and toss with 1 tsp. olive oil. Spread into a single layer on their side. Place carrot in empty half and toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer on their side. Roast in hot oven until carrot is tender, 18-20 minutes. While vegetables roast, combine sun-dried tomato pesto and garlic aioli in a mixing bowl. Set aside. Pat steaks dry.

  2. 2

    Start the Risotto

    Place another medium pot over 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 medium 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 from other medium pot 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 roasted onion, cream cheese and a pinch of salt and pepper until melted and combined.

  4. 4

    Cook the Steak

    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, at least 3 minutes. While steaks rest, broil risotto.

  5. 5

    Broil Risotto and Finish Dish

    Turn broiler on high. Let heat, 5 minutes. Transfer risotto to prepared casserole dish. Top evenly with Parmesan, 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. Carefully remove from broiler. Plate dish as pictured on front of card, topping steak with garlic-tomato aioli. Bon appétit!

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