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 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
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.
Pat steaks dry, and season both sides with a pinch of salt and pepper.
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.
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.
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.
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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