Culinary Collection

Sirloin Steak and Loaded Bacon Potatoes

with asparagus

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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.

In Your Box (serves 2)

  • 12 oz. Sirloin Steaks
  • 12 oz. Fingerling Potatoes
  • 5 oz. Asparagus
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • ½ oz. Crumbled Bacon
  • Info
    2 tsp. Beef Flavor Demi-Glace Concentrate
  • Info
    ⅓ oz. Butter
  • 6 Chive Sprigs
  • 2 Garlic Cloves

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
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 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

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.

  1. 1

    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.

  2. 2

    Prepare the Ingredients

    Mince chives.

    Trim woody ends off asparagus and cut into 1” lengths on an angle.

    Mince garlic.

    Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

  3. 3

    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 1/2" pieces.

    While potatoes and steaks roast, cook asparagus.

  4. 4

    Cook the Asparagus

    Place a large non-stick pan over medium heat and add 1 tsp. olive oil.

    Add asparagus, 1/4 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.

  5. 5

    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 1/4 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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