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.
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.
Prepare The Biscuits
Combine biscuit mix, ¼ cup water, bacon and cheese in a mixing bowl. Stir until a sticky dough forms.
Form dough into four equally-sized balls. Place dough balls on prepared baking sheet, leaving 3" space in between. Leave space for steak.
Cook The Steak and Biscuits
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add steaks to hot pan. Cook undisturbed until browned, 4-5 minutes.
Transfer steaks, seared side up, to prepared baking sheet. Roast until steak reaches a minimum internal temperature of 145 degrees, and biscuits are golden brown 10-12 minutes.
Reserve pan; wipe clean.
While the steaks and biscuits cook, prepare the broccolini.
Cook The Broccolini and Make The Sauce
Add broccolini and a pinch of salt and pepper to hot pan and stir occasionally until almost tender, 4-5 minutes.
Add garlic and lemon zest and cook 1 minute. Transfer to a plate. Reserve pan; no need to wipe clean.
In the same pan over medium heat. melt butter until lightly browned. Transfer to a bowl. Stir in mayo, 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.
Finish The Dish
Plate dish as pictured on front of card, serving with lemon wedges. Bon appétit!
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