Meal Kit

Steak House Caesar Salad

with basil ciabatta croutons

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 Tbsp. Basil Pesto
  • Info
    1 Ciabatta
  • Info
    ½ oz. Grated Parmesan
  • 2 Roma Tomato
  • 1 Romaine Heart
  • 1 Lemon
  • Info
    2 fl. oz. Garlic Aioli
  • 10 oz. Steak Strips

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.

  • Nutrition (per serving)

  • Calories
    667
  • Carbohydrates
    60g
  • Fat
    44g
  • Protein
    37g
  • Sodium
    943mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan
  • 2 Mixing Bowls
  • 1 Baking Sheet

Before You Cook

Cooking Guidelines

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
  1. 1

    prep

    Hold romaine heart at root end and chop coarsely.
    Halve lemon lengthwise. Cut one half into wedges and juice the other half. Core tomato and cut into ½" dice Cut ciabatta into 1" dice Separate steak strips into a single layer and pat dry and season with a pinch of salt and pepepr

  2. 2

    roast tomatoes and croutons

    On prepared baking sheet spread croutons in an even layer on ½ the sheet pan. On the other half lay the diced tomatoes in an even layer. Drizzle tomatoes with 1 tsp olive oil and a pinch of salt and pepper. Bake in hot oven till croutons are golden brown, and tomatoes have begin to color and release some juices, 8-12 min. Carefully remove from oven. Allow to cool at least 10 min. Transfer croutons to a medium bowl and toss with pesto.

  3. 3

    make dressing

    In mixing bowl, combine galric aioli and 1 Tbsp lemon juice. Stir till smooth. Add chopped romain but don't toss salad yet.

  4. 4

    cook steak strips

    Place a large non-sick pan over medium-high heat and add 1 tsp. olive oil Add steak strips to pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Rest 3 minutes.

  5. 5

    build salad

    Add steak, roasted tomatoes, and croutons together with chopped romaine and dressing, and toss together thoroughly to coat with dressing. Plate like photo, and top with grated parm.

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