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
Zest and halve lemon. Cut one half into wedges and juice the other half.
Trim bottom end from broccolini and cut into 2" lengths.
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Prepare the Biscuits
Add biscuit mix, ¼ cup water, bacon, and cheese to a mixing bowl. Stir until a sticky dough forms.
Form dough into four equally-sized balls. Place dough balls on one side of prepared baking sheet, leaving 3" space in between.
Cook the Steak 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, 4-5 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, 10-12 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. Transfer broccolini to a plate. Reserve pan; no need to wipe clean.
Make Hollandaise Sauce and Finish Dish
Return pan used to cook broccolini to medium heat. Add butter to hot pan and stir occasionally until melted and lightly browned, 30-60 seconds.
Transfer butter to another mixing bowl. Stir in mayonnaise, ½ tsp. water, ½ tsp. lemon juice, and sage until completely combined. 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 hollandaise sauce and squeezing lemon wedges over to taste. Bon appétit!
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