The esteemed food writer Angelo Pellegrini sagely noted, “My final, considered judgment is that garlic blesses and ennobles everything it touches.” Consider, then, this tender sirloin steak nobly blessed with garlic-chive butter, and consider yourself an accomplished home chef when you pair it with homemade biscuits and zucchini. All these delicious flavors are fit for a king and right at your fingertips.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Trim zucchini ends and cut on an angle into ½" slices. Mince garlic. Mince chives. Pat steaks dry, and season both sides with a pinch of salt and ¼ tsp. pepper.
Roast the Vegetables
Toss zucchini and grape tomatoes on prepared baking sheet with 2 tsp. olive oil, ¼ tsp. pepper, and a pinch of salt. Spread into a single layer on one side of baking sheet.
Make the Biscuits
Measure ¼ cup water. Combine biscuit mix and half the water in a mixing bowl. Add remaining water 1 Tbsp. at a time and mix together until a sticky dough forms. With wet hands, divide dough into four equally-sized balls and transfer to empty half of baking sheet. Spray each biscuit lightly with cooking spray. Roast until vegetables are tender and biscuits are golden brown, 15-18 minutes. While biscuits bake and vegetables roast, cook steaks.
Cook the Steaks
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Transfer steaks to a plate and rest 5 minutes. Wipe pan clean and reserve.
Make the Garlic-Chive Butter
Return pan used to sear steaks to medium-low heat and add garlic and half the butter to hot pan. Cook until garlic is aromatic and turns light brown, 1 minute. Remove from burner and add chives (reserve a pinch for garnish), remaining butter, and a pinch of salt. Stir to combine. Adding more butter after removing pan from burner will cool down melted butter and stop cooking process.
Finish the Dish
Serve steak and biscuits on a plate and spoon melted garlic-chive butter over both. Top with reserved chives. Arrange roasted vegetables on side.
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