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
Bake the Frites
Cut potatoes into ½" fries (or frites) and pat dry.
Place frites on prepared baking sheet and toss with 1 Tbsp. olive oil, garlic salt, and a pinch of pepper. Massage oil and seasoning into potatoes.
Spread into a single layer and bake in hot oven until lightly browned, 35-37 minutes, tossing frites halfway through.
While frites bake, prepare ingredients.
Prepare the Ingredients
Coarsely chop almonds.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Steaks
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Transfer steaks to a plate and tent with foil. Rest, at least 3 minutes. Wipe pan clean and reserve.
While steaks rest, make Marsala sauce.
Make the Marsala Sauce
Return pan used to cook steaks to medium-low. Add butter to hot pan and swirl occasionally until melted, 1-2 minutes.
Add flour and stir constantly until a golden paste forms, 2-3 minutes.
Remove from burner. While stirring butter-flour paste, slowly pour in Marsala wine until completely combined.
Then stir in ¼ cup water. Return pan to medium-low heat and bring to a simmer. Once simmering, stir occasionally until thickened, 2-3 minutes.
Remove from burner and stir in a pinch of salt and pepper.
Make Salad and Finish Dish
In a mixing bowl, toss or gently combine spring mix, vinaigrette, and a pinch of salt and pepper.
Plate dish as pictured on front of card, topping steak with Marsala sauce and garnishing salad with Parmesan and almonds. Bon appétit!
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