with goat cheese topped sweet potato mash and asparagus
Prep & Cook Time:50-60 min.
Cook Within:6 days
Spice Level:Not Spicy
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
Let's hear it for the patriotic pecan. Thomas Jefferson planted pecans at Monticello. (He called them “Illinois nuts” which gives us at Home Chef HQ in Chicago a bit of pride.) He gave them to George Washington, who planted them at Mt. Vernon. Now ask, what have pistachios or walnuts done to show their love of the USA, pin a tiny flag on their shells? The pecan is number one in this meal as well, partnering with goat cheese to top this juicy steak with something special. USA! USA!
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 ranch steak in Steps 1, 3 and 4, searing steaks until browned on two sides, 2-3 minutes per side. Transfer to empty half of prepared baking sheet, roast in hot oven until steaks reach a minimum internal temperature of 145 degrees, 12-14 minutes.
If using ribeye or 32 oz. ribeye, follow same instructions as ranch steak in Steps 1, 3 and 4, searing steaks until browned on two sides, 2-3 minutes per side. Transfer to empty half of prepared baking sheet, roast in hot oven until steaks reach a minimum internal temperature of 145 degrees, 12-14 minutes. Work in batches if necessary.
If using chicken breasts, follow same instructions as steak in Steps 1, 3 and 4, searing chicken on two sides, 4-5 minutes per side. Transfer to baking sheet, place in hot oven, and roast until chicken reaches minimum internal temperature, 8-10 minutes.
Start Potatoes and Prepare Ingredients
Peel and cut sweet potato into evenly-sized large chunks.
Bring a medium pot with sweet potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes.
While potato boils, peel and slice shallot into very thin rounds.
Trim woody ends off asparagus.
Coarsely chop pecans.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
[BETA: boiled potatoes and prepped ing]
Finish the Potatoes
Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot.
Add cream cheese, garlic salt (reserve a pinch for asparagus) and 2 Tbsp. potato cooking water. Mash until mostly smooth.
If too thick, add additional potato cooking liquid 1 Tbsp. at a time. Cover and set aside.
[BETA: mashing potatoes]
Start the Steak
Place a medium non-stick pan over medium-high heat.
Add 1 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 2-3 minutes per side.
Remove from burner. Place steaks on one half of prepared baking sheet.
Reserve pan; no need to wipe clean.
[BETA: seared steaks - photo library]
Finish Steak and Roast Asparagus
Place asparagus on other half of prepared baking sheet and toss with 1 tsp. olive oil and remaining garlic salt. Massage oil and seasoning into asparagus.
Spread into a single layer on their side and roast in hot oven until asparagus is tender and steaks reach a minimum internal temperature of 145 degrees, 8-10 minutes.
While steak and asparagus roast, make sauce.
[BETA: baking sheet w/ steaks on one side, asparagus on other]
Make Sauce and Finish Dish
Return pan used to cook steaks to medium-high heat. Add 1 tsp. olive oil and shallot. Stir occasionally until softened, 2-3 minutes.
Add demi-glace and 2 Tbsp. water. Bring to a simmer.
Once simmering, remove from burner. Stir in butter.
Plate dish as pictured on front of card, topping steaks with sauce, and sweet potatoes with goat cheese and pecans. Bon appétit!
[BETA: shallot sauce]
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