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
Creamy is the name of the game in this dish. We're not even talking about the herbaceous pesto butter, although every bite of the steak married to that melted, marvelous topping will have you bursting with joy. No, it’s the orzo, rich and peppery, that we found ourselves shoveling in our mouths by the mounded forkful. Steak meals this perfect don't come along every day. Tip: Learn to tell a steak's temperature just by touch. Relax your hand and lightly touch your index finger to your thumb. Poke the fleshy part between the base of your thumb and your palm. That's how medium-rare feels. For well-done, touch your thumb to your pinky.
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 adding on jumbo shrimp pat dry and season with a pinch of salt and pepper. Wipe pan clean after cooking steaks and place over medium-high heat with 2 tsp. olive oil. Add shrimp to hot pan and cook shrimp reach minimum internal temperature, 2-3 minutes per side.
If using NY Strip steak, follow same instructions as sirloin steak in Steps 1 and 3, cooking over medium heat until steaks reach minimum internal temperature, 9-11 minute per side. Halve to serve.
If using filets mignon, follow same instructions as sirloin steak in Steps 1 and 3, cooking until steaks reach minimum internal temperature, 5-8 minutes per side.
If using ribeye, follow same instructions as sirloin steak in Steps 1 and 3, cooking over medium heat until steaks reach minimum internal temperature, 4-6 minute per side. Halve to serve.
Prepare the Ingredients
Peel, trim, and cut carrot into ¼" slices at an angle.
In a mixing bowl, combine pesto and half the butter (reserve remaining for orzo). Set aside.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Carrot Slices
Place carrot slices on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into carrots.
Spread into a single layer and roast in hot oven until tender, 15-17 minutes.
While carrot slices roast, cook steaks.
Cook the Steaks
Place a medium non-stick pan over medium-high heat. Add 2 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.
Remove from burner. Transfer steaks to a plate and rest at least 3 minutes.
While steaks cook, make orzo.
Make the Orzo
Once water is boiling, add orzo and cook until al dente, 4-5 minutes.
Drain orzo in a wire-mesh strainer and return to pot. Stir in remaining butter, Parmesan, ½ tsp. pepper, and ¼ tsp. salt until combined.
Finish the Dish
Plate dish as pictured on front of card, topping steak with a dollop of pesto butter. Bon appétit!
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