Meal Kit

Sirloin Steak and Horseradish Cream

with bloomin' onion fritters and roasted garlic pepper broccoli

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

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)

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

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
    987
  • Carbohydrates
    29g
  • Fat
    79g
  • Protein
    41g
  • Sodium
    1543mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Small Pot
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

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 ing.

    Peel and halve shallot. Slice thinly. Cut broccoli into bite-sized pieces Pat steaks dry, and season both sides a ¼ tsp salt and ¼ tsp pepper on both sides. In a mixing bowl, Add ½ the garlic pepper to mayo and 1 tsp water. Stir to combine and set aside. Place a small pot with canola oil over medium heat.

  2. 2

    prepare the bloomin' onion fritters

    Place oil in a small pot over medium high heat. In a mixing bowl combine tempura mix with 3 TB water and stir to form a smooth thick batter. Break apart shallot slices and add to tempura mix. Stir to combine and shallot are evenly coated with batter. "Line a plate with a paper towel. Test oil temperature by adding a pinch of 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 place a lg spoonful (ping pong ball size) of shallot fritter batter in hot oil and cook until golden brown and reach a minimum internal temperature of 145 degrees 2-4 minutes per side. Remove to towel-lined plate. Repeat with remaining batter. While fritters fry, sear steaks

  3. 3

    sear 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, 5-7 minutes per side." Transfer steaks to a plate to rest for 3-5 min. While steaks rest

  4. 4

    broccoli

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli to hot pan and stir occasionally until tender, 5-7 minutes. Season broccoli with remaining garlic pepper.

  5. 5

    make sauces and plate up.

    Top bloomin' onion fritter with garlic pepper aioli. Wipe mixing bowl clean. Combine sour cream and horseradish. Stir to combine and season with a pinch of salt and pepper. Top steaks with horseradish cream. Plate the rest of the meal up according to picture. Bon Appetit!

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