Culinary Collection

Steak and Lemon Aioli

with bacon cheddar biscuits and garlic broccolini

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 12 oz. Sirloin Steaks
  • ½ oz. Crumbled Bacon
  • 2 Garlic Cloves
  • Info
    0.84 oz. Mayonnaise
  • 1 Sage Sprig
  • 1 Lemon
  • 8 oz. Broccolini
  • Info
    1 oz. Shredded White Cheddar Cheese
  • Info
    4 oz. Buttermilk Biscuit Mix

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.

  • Nutrition (per serving)

  • Calories
    837
  • Carbohydrates
    40g
  • Fat
    54g
  • Protein
    47g
  • Sodium
    1284mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 2 Mixing Bowls

Before You Cook

Cooking Guidelines

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
  1. 1

    Prepare the Ingredients

    Trim bottom end from broccolini and cut into 2" lengths. Zest and halve lemon. Cut one half into wedges and juice the other half. Stem sage and mince leaves. Mince garlic. Pat steaks dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Prepare the Biscuits

    Add biscuit mix, ¼ cup water, cheese, and bacon to a mixing bowl. Stir until a sticky dough forms. If too dry, add additional water 1 Tbsp. at a time until desired consistency is reached. Form dough into four equally-sized balls. Place dough balls on one side of prepared baking sheet, leaving 3" space in between.

  3. 3

    Cook the Steaks and Biscuits

    Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add steaks to hot pan and cook undisturbed until browned, 2-3 minutes on one side. Transfer steaks, seared side up, to prepared baking sheet. Wipe pan clean and reserve. Roast in hot oven until biscuits are golden brown and steak reaches a minimum internal temperature of 145 degrees, 12-14 minutes. Rest cooked steaks, 3 minutes. While steaks and biscuits roast, cook broccolini.

  4. 4

    Cook the Broccolini

    Return pan used to sear steaks to medium-high heat and add 1 tsp. olive oil. Add broccolini, 2 Tbsp. water, and a pinch of salt and pepper to hot pan. Stir occasionally until almost tender, 4-5 minutes. If pan becomes dry, stir in 1 Tbsp. water. Stir in garlic and lemon zest until combined, 1-2 minutes. Remove from burner.

  5. 5

    Make Aioli and Finish Dish

    In another mixing bowl, combine mayonnaise, ½ tsp. water, ½ tsp. lemon juice, and sage. If too thick, add water, ¼ tsp. at a time, until desired consistency is reached. Plate dish as pictured on front of card, topping steak with aioli and squeezing lemon wedges over to taste. Bon appétit!

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