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
Popeye loved his spinach and loved his olive oil… and this meal gets you both. Fresh spinach made rich and creamy and a delectable sauce of garlic oil, green onions, and walnuts are only two of the star components: meaty steak and seasoned potatoes round out a meal good enough for any sailor man.
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
Large 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
Roast the Potatoes
Cut potatoes into 1" chunks.
Place potatoes on prepared baking sheet and toss with seasoned salt and 1 tsp. olive oil. Massage oil and seasoning into potatoes.
Spread into a single layer. Roast in hot oven until tender and lightly browned, 25-30 minutes, stirring once halfway through.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice white portions of green onions, leaving green portions whole. Keep white and green portions separate.
Coarsely chop spinach.
Finely chop walnuts.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Make the Walnut Green Onion Sauce
Place a medium non-stick pan over medium-high heat. Place green portions of green onions in hot, dry pan and cook until lightly charred, 2-3 minutes per side.
Transfer green onions to a clean cutting board and let cool, 3 minutes. Once cooled, coarsely chop.
Combine chopped green onions, walnuts, garlic oil, and a pinch of salt in a mixing bowl. Set aside.
Reserve pan; no need to wipe clean.
Cook the Steaks
Return pan used to cook green onions to medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove from burner. Rest steaks, at least 3 minutes.
While steaks cook, cook spinach.
Cook Spinach and Finish Dish
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add white portions of green onions, spinach, and a pinch of salt to hot pan. Stir occasionally until wilted, 1-2 minutes.
Add cream sauce and bring to a simmer. Once simmering, stir occasionally until thickened, 2-3 minutes. Stir in Parmesan until combined.
Remove from burner.
Plate dish as pictured on front of card, topping steak with walnut green onion sauce. Bon appétit!
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