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
This steak meal is as classic as an old Frank Sinatra song. This delicious, divine, juicy and tender steak, enrobed by a buttery garlic sauce, melts away those little town blues. Cheesy loaded potato wedges (with bacon!) and fresh asparagus round out this king of the hill, top of the heap meal. It's just up to you to put it in your basket. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
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
Large 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 New York strip steak, in Step 1, roast potatoes, 17 minutes. Follow same instructions as sirloin steak in Steps 2 and 3, roasting seared side up until filets reach minimum internal temperature, 12-14 minutes. Halve to serve
If using 16 oz. ribeye or 32 oz. ribeye, in Step 1, roast potatoes, 19 minutes. Follow same instructions as sirloin steak in Steps 2 and 3, working in batches if necessary, cooking undisturbed on one side, 3-4 minutes. Roast seared side up until ribeye reaches a minimum internal temperature of 145 degrees, 10-12 minutes. Halve to serve.
If using chicken, in Step 1, roast potatoes 21 minutes. Follow same instructions as sirloin steak in Steps 2 and 3, cooking undisturbed one side, 4-5 minutes. Roast seared side up until chicken reaches minimum internal temperature, 8-10 minutes.
Start the Potatoes
Halve potatoes lengthwise.
Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Arrange cut-side down on one side of sheet.
Roast in hot oven, 15 minutes.
Remove from oven. Potatoes will finish cooking in a later step.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Trim woody ends off asparagus and cut into 1” lengths on an angle.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook Steaks and Finish Potatoes
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Sear on one side until browned, 2-3 minutes.
Transfer to empty half of baking sheet, seared-side up. Reserve pan; no need to wipe clean.
Carefully flip potatoes cut-side up and top with bacon and cheese. Roast again until cheese is melted and steak reaches a minimum internal temperature of 145 degrees, 10-12 minutes.
Rest cooked steak, 3 minutes. If desired, slice into ½" pieces.
While potatoes and steaks roast, cook asparagus.
Cook the Asparagus
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add asparagus, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until lightly charred and tender, but still crisp, 8-10 minutes.
Remove from burner.
Make Sauce and Finish Dish
While steaks rest, return pan used to cook steaks to medium heat and add 1 tsp. olive oil. Add garlic to hot pan and stir until aromatic, 30 seconds.
Add ¼ cup water and demi-glace. Bring to a simmer. Once simmering, stir occasionally until thickened slightly, 1-2 minutes.
Remove from burner and swirl in butter and a pinch of pepper.
Plate dish as pictured on front of card, placing steak on sauce and topping potatoes with chives. Bon appétit!
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