All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
“Blue cheese… you saw me standing alone… without some chives to taste… without a steak of my own.” Those are the lyrics, right? No? I swear I can hear Billie Holiday crooning about cheese. You'll be crooning about cheese with that popping pungent blue one making the perfect sauce with fresh chives and cream. We may not remember the lyrics, but the melody of a delicious dinner is one you can hum all night long.
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 Pans
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
Start the Potatoes
Cut potatoes into 1" dice.
Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil and half the seasoned salt (reserve remaining for Brussels sprouts).Spread into a single layer, cut side down. Roast in hot oven until potatoes are tender and browned, 20-25 minutes.While potatoes roast, prepare ingredients.NEED NEW STEP SHOT (RED POTATOES)
Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).Pat steaks dry, and season both sides with a pinch of salt and pepper.NEED NEW STEP SHOT (WHITE BALANCE OFF WITH REST OF SHOTS)
Cook the Brussels Sprouts
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add Brussels sprouts and remaining seasoned salt to hot pan. Stir occasionally until Brussels sprouts are tender and browned, 8-10 minutes.Add panko and stir occasionally until Brussels sprouts are coated in panko, 2-4 minutes. Remove from burner.While Brussels sprouts cook, cook steaks.NEED NEW STEP SHOT OR ADJUST WHITE BALANCE
Cook the Steaks
Place another medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Cook until steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
Remove steaks to a plate and tend with foil. Let rest, 5 minutes.While steaks rest, make sauce.NEED NEW STEP SHOT (STEAKS ON PLATE)
Make Sauce and Finish Dish
Return pan used to cook steaks to medium heat. Add chives and cream base to hot pan. Bring to a simmer.
Once simmering, stir occasionally until thickened, 30-60 seconds.Remove from burner. Stir in blue cheese (to taste) and a pinch of pepper.Plate dish as pictured in front of card, topping steak with sauce. Bon appétit!NEED NEW STEP SHOT OR ADJUST WHITE BALANCE
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