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
Savor the salty, smooth, savory flavors supple enough to support this sinewy sirloin steak. Say that five times fast, your tongue will be too tied to try these terrific tastes. No problem, the potatoes pop with perfect precision peppered with pot roast seasoning. Men with nets are now coming to take us away… enjoy the meal! 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 14 oz. NY strip steak or 28 oz. NY strip steak, follow same instructions as sirloin in Steps 2 and 3, cooking in batches if necessary until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve.
If using filet mignon, follow same instructions as sirloin in Steps 2 and 3, cooking until filets reach minimum internal temperature, 5-8 minutes per side.
If using chicken breasts, follow same instructions as sirloin in Steps 2 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
Roast the Potatoes
Cut potatoes into ½" dice.
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, seasoning blend, and ¼ tsp. salt. Massage oil and seasoning into potatoes.
Spread into a single layer. Roast in hot oven until starting to brown, 10 minutes.
Carefully remove from oven and gently stir. Roast again until browned and tender, 12-15 minutes.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Trim ends off green beans.
Thinly slice green onions.
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Cook the Steaks
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.
Remove steaks to a plate and loosely tent with foil. Rest at least, 5 minutes. Reserve pan; no need to wipe clean.
While steaks cook, cook green beans.
Cook the Green Beans
Place a medium pot over medium-high heat and add ½ cup water. Bring to a boil.
Once boiling, add green beans. Cover, and cook until tender, 5-8 minutes.
Remove from burner and drain any excess water. Season with ¼ tsp. salt. Cover and set aside.
Make Sauce and Finish Dish
Return pan used to cook steak to medium-high heat. Add 1 tsp. olive oil and green onions to hot pan and stir occasionally until softened, 1-2 minutes.
Stir in sherry and demi-glace. Bring to a boil.
Once boiling, stir occasionally until liquid is reduced by half, 2-3 minutes.
Remove from burner. Stir in butter until melted.
Plate dish as pictured on front of card, placing steak on sauce. Bon appétit!
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