with bloomin' onion fritters and roasted garlic pepper broccoli
Prep & Cook Time:50-60 min.
Cook Within:6 days
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
A note about serious food allergies
We're really feeling these fritters; shallot gets coated and fried and turned into a crunchy, sweet delight in every bite. But that's not the only thing in this meal that feels good. The horseradish cream adorning the steaks is the perfect marriage of tender meat and the unique pungent root flavors. And there's some fresh broccoli? This meal has all the feels.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Customize It Instructions
If using ribeye, in Step 2, roast broccoli, 9-10 minutes. Follow same instructions as sirloin in Steps 1 and 3, searing until browned, 2-3 minutes per side, then roasting until ribeye reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes. Halve to serve.
If using lamb, in Step 2, roast broccoli, 8-9 minutes. Follow same instructions as sirloin in Steps 1 and 3, searing until browned, 3-4 minutes per side, then roasting until lamb reaches minimum internal temperature, 6-9 minutes. Rest, 3 minutes.
If using salmon, pat dry and season flesh side with a pinch of salt and pepper. In Step 2, roast broccoli, 7-8 minutes. Follow same instructions as sirloin in Step 3, searing, skin side up, until browned on one side, 2-4 minutes, then roasting, seared side up, until salmon reaches minimum internal temperature, 7-10 minutes.
If using chicken breasts, follow same instructions as sirloin in Steps 1 and 3, searing until browned, 2-3 minutes per side, then roasting until chicken reaches minimum internal temperature, 10-12 minutes.
Prepare Ingredients and Make Sauces
Peel and halve shallots. 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.
Start the Broccoli
Place broccoli on prepared baking sheet and toss with 1 tsp. olive oil and remaining garlic pepper. Massage oil and seasoning into broccoli.
Spread into a single layer on one side. Roast in hot oven until broccoli begins to soften, 4-6 minutes.
Remove from oven. Broccoli will finish cooking in a later step.
While broccoli roasts, start steaks.
Cook Steaks and Finish Broccoli
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steaks to hot pan and sear undisturbed until browned, 2-3 minutes per side.
Transfer steaks to empty half of prepared baking sheet. Wipe pan clean and reserve.
Roast in hot oven until broccoli is fork-tender and browned and steaks reach a minimum internal temperature of 145 degrees, 10-12 minutes.
Rest cooked steaks, 3 minutes.
While broccoli and steaks roast, prepare fritters.
Prepare the Shallot Fritters
Return pan used to cook steaks to medium-high heat. Add canola oil and let heat, 5 minutes.
While oil heats, in another mixing bowl, combine tempura mix and 3 Tbsp. water until thick and smooth. If too thick, add water, 1 tsp. at a time, until desired consistency is reached, up to 3 tsp.
Separate shallot into individual pieces. Add to tempura batter and stir until completely coated.
Fry Shallot Fritters and Finish Dish
Line a plate with a paper towel. Test oil temperature by adding a pinch of shallot 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.
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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