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
Pesto is green like money and trees, right? Not necessarily. Red pepper pesto, tangy and bright, turns this cream sauce into a cheesy, flavorful extravaganza, perfect for a meaty steak. Usually, being in the red is bad, but in this meal... it's divine.
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 NY strip steak, follow same instructions as sirloin in Steps 1 and 3, cooking until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve.
If using 16 oz. ribeye or 32 oz. ribeye, follow same instructions as sirloin in Steps 1 and 3, cooking in batches if needed until steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Halve to serve.
If using chicken breasts, follow same instructions as sirloin in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
Prepare the Ingredients
Trim woody ends off asparagus and cut into 1" lengths.
Halve potatoes. Slice halves into ¼" half-moons.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Vegetables
Place asparagus and potatoes on prepared baking sheet and toss with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Massage oil and seasoning into vegetables.
Spread into a single layer and roast in hot oven until potatoes are lightly browned, 17-20 minutes.
While vegetables roast, cook steak.
Cook the Steaks
Place a medium non-stick pan over medium-high 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 tent with foil. Wipe pan clean and reserve.
Make the Sauce
Return pan used to cook steaks to medium heat.
Add 2 Tbsp. water, cream cheese, chicken base, and pesto to hot pan. Bring to a simmer, stirring until smooth.
Once simmering, cook until liquid has thickened slightly, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping steaks with sauce and garnishing vegetables with crispy onions. Bon appétit!
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