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
Who wouldn't want a juicy steak topped with butter... a blue cheese compound butter no less! Compound butters are flavorful dish enhancers made from mixing different ingredients into a butter base. Blue cheese lends its deliciously distinctive aroma and flavor to this compound butter, and green onion punches it up another notch. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
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 filets mignon, follow same instructions as steaks in Step 1 and Step 4, cooking filets over medium-high heat until they reach minimum internal temperature, 5-8 minutes per side.
If using NY strip steak, follow same instructions as steaks in Step 1 and Step 4, cooking until strip steak reaches minimum internal temperature, 9-11 minutes per side. Halve to serve.
If using chicken, follow same instructions as steaks in Step 1 and Step 4, cooking until strip steak reaches minimum internal temperature, 5-7 minutes per side.
Prepare the Ingredients
Trim and thinly slice green onions.
Halve potatoes lengthwise.
Trim ends off green beans.
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Roast the Potatoes
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes.
Spread into a single layer and roast in hot oven until golden brown and fork-tender, 18-20 minutes.
While potatoes roast, make butter.
Make the Blue Cheese Butter
In a mixing bowl, combine softened butter, blue cheese (to taste), half the garlic (reserve remaining for green beans, use less if desired), half the green onions (reserve remaining for garnish), and a pinch of pepper.
Form blue cheese-butter mixture into two equally-sized mounds and place on a plate. Refrigerate until plating.
Cook the Steaks
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add steaks to hot pan and cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove steaks to a plate and tent with foil. Rest at least 5 minutes.
Wipe pan clean and reserve.
Cook Green Beans and Finish Dish
Return pan used to cook steaks to medium-high heat and add 2 tsp. olive oil. Add remaining garlic to hot pan and cook until fragrant, 30 seconds.
Add green beans and ¼ cup water. Cover, and stir occasionally until beans are bright green and water has mostly evaporated, 6-8 minutes.
If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes. Remove from burner and season with ½ tsp. salt and a pinch of pepper.
Plate dish as pictured on front of card, topping steaks with blue cheese butter. Garnish dish with remaining green onions. Bon appétit!
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