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
We're bringing you our best in this meal, with the funkiest and most fabulous of cheeses, blue, mixed with the best thing life has to give us, bacon, mixed with the thing that makes all food taste good, butter, all piled atop a luscious steak. Is this the best? It's got to be close to it. Tip: Having trouble cutting that wobbly sweet potato? Trim off 1/4" along its length and cut that section into 1/2" dice. Turn sweet potato onto its flat side. You now have a flat base to work from while you dice remaining sweet potato.
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
Customize It Instructions
If using chicken breasts, follow same instructions as steaks in Steps 3 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using salmon fillets, pat dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as steaks in Step 4, cooking skin side up first until salmon reaches minimum internal temperature, 4-6 minutes per side.
If using NY strip steak, follow same instructions as steaks in Steps 3 and 4, cooking until NY strip steak reaches a minimum internal temperature of 145 degrees, 7-10 minutes per side. Halve to serve.
Make the Sweet Potatoes
Peel and cut sweet potato into ½" dice.
Bring a medium pot with diced sweet potato covered by water and 2 tsp. salt to a boil. Cook until fork-tender, 20-25 minutes.
Reserve ¼ cup potato cooking water. Drain sweet potato in a colander and transfer to a mixing bowl.
Add seasoned salt, 2 tsp.olive oil, and half the potato cooking water to mixing bowl. Mash until smooth. If too thick, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover with foil and set aside.
While sweet potato boils, crisp bacon.
Crisp the Bacon
Line a plate with a paper towel.
Place a medium non-stick pan over medium heat. Add bacon to hot pan and stir constantly until crispy, 4-5 minutes.
Transfer bacon to towel-lined plate and let cool, 5 minutes.
Wipe pan clean and reserve.
Prepare Ingredients and Make Butter
Trim woody ends off asparagus and cut into 2” lengths.
Combine softened butter, blue cheese, and cooled bacon in a mixing bowl. Set aside.
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Cook the Steaks
Return pan used to crisp bacon to 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 from burner. Rest steaks at least 3 minutes.
While steaks cook, cook asparagus.
Cook Asparagus and Finish Dish
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add asparagus, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until lightly charred and tender, but still crisp, 5-6 minutes.
Remove from burner.
Plate dish as pictured on front of card, placing blue cheese-bacon butter on steaks. Bon appétit!
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