Meal Kit

Sirloin Steak and Horseradish Cream

with bloomin' shallot fritters and roasted garlic pepper broccoli

Prep & Cook Time: 50-60 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Soy

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. Broccoli Florets
  • Info
    ¼ cup Tempura Mix
  • Info
    1 oz. Sour Cream
  • Info
    1 Tbsp. Horseradish Sauce
  • 6 fl. oz. Canola Oil
  • 1 tsp. Garlic Pepper
  • 12 oz. Sirloin Steaks
  • Info
    0.84 oz. Mayonnaise
  • 2 Shallots

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
  • 1 Medium Non-Stick Pan
  • 1 Small Pot
  • 3 Mixing Bowls

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 the Ingredients

    Peel and halve shallot. Slice thinly. Cut broccoli into bite-sized pieces. In a mixing bowl, combine half the garlic pepper (reserve remaining for broccoli), mayonnaise, and 1 tsp. water. Set aside. In another mixing bowl, combine sour cream, horseradish (to taste), and a pinch of salt and pepper. Set aside.
    Pat steaks dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.

  2. 2

    Prepare the Shallot Fritters

    Place canola oil in a small pot over medium-high heat. Let heat, 5 minutes. While oil heats, in another mixing bowl, combine tempura mix and 3 Tbsp. water until thick and smooth. Separate shallot pieces and add to tempura batter, stirring until coated.

  3. 3

    Fry the Shallot Fritters

    Line a plate with a paper towel. Test oil temperature by adding a pinch of fritter batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Working in batches, carefully add ping-pong ball-size dollops of shallot fritter batter to hot oil, 2-3 at a time. Cook undisturbed until golden brown, 2-4 minutes per side. Flip fritters gently (use chopsticks or tongs for best results). Remove fritters to towel-lined plate. Repeat with remaining batter. Batter should make about 8-10 fritters total.

  4. 4

    Cook the Steaks

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Transfer steaks to a plate. Rest steaks, 3 minutes. Wipe pan clean and reserve. While steaks rest, cook broccoli.

  5. 5

    Cook Broccoli and Finish Dish

    Return pan used to cook steaks to medium heat and add 1 tsp. olive oil. Add broccoli to hot pan and stir occasionally until tender, 5-7 minutes.
    Remove from burner. Season with remaining garlic pepper. Plate dish as pictured on front of card, topping shallot fritters with garlic pepper-mayonnaise and steaks with horseradish cream. Bon appétit!

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