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
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
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 the Ingredients
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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