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 potatoes on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes. Spread into a single layer and roast in hot oven until starting to soften, 15 minutes.
Carefully remove from oven.
Gently flip potatoes and move to one side of baking sheet. Add asparagus to empty side and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Baking sheet will be hot! Use a utensil. Roast in hot oven until vegetables are tender, 10-12 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, 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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