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
Gina Homolka, recipe developer and author of Skinnytaste, best-selling cookbook series and popular food blog, offers approachable takes on balanced, home-cooked meals.
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
Large 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
Bake the Fries
Cut potatoes lengthwise into quarters and pat dry.
Place fries on prepared baking sheet and toss with 1 Tbsp. olive oil and ¼ tsp. salt and pepper. Massage oil, salt, and pepper into potatoes.
Spread into a single layer and bake in hot oven until lightly browned, 20-22 minutes, tossing fries halfway through.
While fries bake, prepare ingredients.
Prepare the Ingredients
Stem, seed, remove ribs, and cut yellow bell pepper into ¼" slices
Stem and coarsely chop cilantro.
Halve and peel shallot. Cut halves into ¼" slices.
Pat steaks dry, and season both sides with seasoning blend and a pinch of salt and pepper.
Cook the Steaks
Place a medium non-stick pan over medium heat and spray generously with cooking spray.
Add steaks to hot pan, and cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
Remove from burner. Rest, 3 minutes.
While steak cooks, start lomo saltado sauce.
Cook the Lomo Saltado Sauce
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add shallot, bell pepper, and garlic to hot pan. Stir occasionally until slightly softened, 2-3 minutes.
Stir in tomatoes, apple cider vinegar, and soy sauce and cook until tomatoes starts to break down, 2-3 minutes.
Remove from burner. Add steak and flip to coat.
Finish the Dish
Plate dish as pictured on front of card, garnishing entire meal with cilantro. Bon appétit!
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