Culinary Collection

Sirloin Steak and Roasted Garlic-Tomato Aioli

with broiled French onion risotto

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

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
  • ½ cup Arborio Rice
  • 1 Yellow Onion
  • 1 tsp. Onion Salt
  • Info
    2 oz. Light Cream Cheese
  • Info
    2 Tbsp. Panko Breadcrumbs
  • Info
    1 oz. Shredded Grand Cru (Gruyere) Cheese
  • ¼ oz. Parsley
  • Info
    1 fl. oz. Garlic Aioli
  • Info
    2 Tbsp. Sun-Dried Tomato Pesto

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
    906
  • Carbohydrates
    72g
  • Fat
    53g
  • Protein
    49g
  • Sodium
    1684mg

Recipe Steps

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

    Caramelize Onions

    Halve and peel onion. Cut halves into ¼" slices. Place 2 tsp. olive oil in a medium pan over medium heat. Add onion to hot pan and stir occasionally until browned, 10-13 minutes. If pan becomes dry, add water 1 Tbsp. at a time. Remove from burner.

  2. 2

    Prep

    While onions cook, mince parsley leaves and steams. In a bowl, stir together sun dried tomato pesto and garlic aioli. Pat steaks dry, and season both sides with a pinch of salt and pepper.

  3. 3

    Make Risotto

    Return pot with caramelized onions over medium-high heat and add 2 tsp. olive oil. Add rice and stir occasionally until rice is lightly toasted and opaque, 1-2 minutes. Add, onion salt and 1 cup boiling water to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. Add ½ cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left. Remove from burner. Add cream cheese and a ¼ tsp salt and pepper. Stir to combine.

  4. 4

    Broil Risotto

    Turn broiler on high and allow to heat up for at least 5 minutes. Pour risotto into prepared casserole dish. Top with cheese, panko and 2 tsp olive oil. Place under broiler and cook until browned and crispy, 2-5 minutes. Remove from Broiler and top with parsley.

  5. 5

    Cook Steak and Plate

    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.

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