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
Once in awhile, we pull out all the stops and show all the bells and whistles for a truly special dining experience. We can't provide the candles, wine, and violin quartet playing dulcet notes, but we provide not one, but two proteins for your taste buds to savor. It'll be hard for you to tell the textural difference between topping and steak here; the sirloin melts in your mouth perfectly with the thyme-Parmesan butter. Light, salty prosciutto wraps around tender asparagus, making for a textural and flavorful marriage all its own. Creamy mashed potatoes round out a meal that's all bells, whistles, and violins.
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 16 oz. ribeye, in Step 2, roast asparagus, 8 minutes. Follow same instructions as sirloin in Steps 3 and 4, searing undisturbed until browned, 2-3 minutes per side, then roast until steaks reach a minimum internal temperature, 5-7 minutes. Halve to serve.
If using 32 oz. ribeye, follow same instructions as above, seasoning with ½ tsp. salt and ½ tsp. pepper.
If using chicken breasts, in Step 2, roast asparagus, 8 minutes. Follow same instructions as sirloin in Steps 3 and 4, searing undisturbed until browned, 2-3 minutes per side, then roast until chicken reaches a minimum internal temperature, 10-12 minutes.
If using salmon, follow same instructions as sirloin in Steps 3 and 4, searing salmon, skin side up, in pan until golden brown, 2-4 minutes, then roast until salmon reaches minimum internal temperature, 7-10 minutes.
Start Potatoes and Roast Garlic
Peel and cut potatoes into 1" dice. Bring a medium pot with potato and 2 tsp. salt covered by 8 cups water to a boil. Reduce to a simmer, and cook until potatoes are fork-tender, 15-18 minutes.
Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot. Add half the potato cooking water and mash until smooth. If too thick, add additional potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.
While potatoes simmer, place garlic in a piece of foil and top with ½ tsp. olive oil. Form a pouch around garlic. Place pouch directly on oven rack in hot oven, opening side up, and roast until garlic is lightly browned and tender, 12-15 minutes.
While garlic roasts, roast asparagus.
Start the Asparagus
Trim woody ends off asparagus.
Place asparagus on prepared baking sheet and drizzle with 1 tsp. olive oil. Spread into a single layer and roast in hot oven, 5 minutes.
Remove from oven. Asparagus will finish cooking in a later step.
While asparagus roasts, sear steak.
Sear Steaks and Make Butter
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 2-3 minutes per side.
Stem and mince thyme.
After garlic has roasted, carefully open packet and transfer garlic to a mixing bowl. Mash into a paste.
Set aside half the mashed garlic. In bowl with remaining garlic, combine butter, thyme, and a pinch of Parmesan (reserve remaining for mashed potatoes).
Finish the Asparagus and Steaks
Push asparagus to one side of baking sheet. Baking sheet will be hot! Use a utensil. Transfer steaks to empty half of prepared baking sheet.
Roast until asparagus is lightly browned and steaks reach a minimum internal temperature of 145 degrees, 6-10 minutes.
Transfer cooked asparagus to a plate. Let cool, 3 minutes.
Remove prosciutto from refrigerator. After asparagus has cooled, divide into four bundles and wrap each bundle with a prosciutto slice. Remaining prosciutto can be saved for another use.
While asparagus and steak cook, finish mashed potatoes.
Finish the Mashed Potatoes
Add 1 tsp. olive oil, remaining Parmesan, ¼ tsp. salt, a pinch of pepper, and remaining roasted garlic to mashed potatoes. Stir until garlic and cheese are fully incorporated.
Plate dish as pictured on front of card, topping steak with butter. Bon appétit!
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