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
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
Prepare the Ingredients
Hold romaine heart at root end and chop coarsely.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Core tomatoes and cut into ½" dice.
Cut ciabatta into 1" dice.
Separate steak strips into a single layer and pat dry. Season all over with ½ tsp. salt and a pinch of pepper.
Roast the Tomatoes and Croutons
Place ciabatta pieces on prepared baking sheet and spread into a single layer on their side.
Place diced tomatoes on empty side of baking sheet and spread into a single layer on their side. Top with 1 tsp. olive oil and a pinch of salt and pepper.
Roast in hot oven until ciabatta croutons are golden brown and tomatoes have begun to release juices, 8-12 minutes.
Carefully remove from oven. Set aside to cool, at least 10 minutes.
Once cool, transfer croutons to a mixing bowl and toss or gently combine with pesto.
While tomatoes and croutons roast, cook steak strips.
Cook the Steak Strips
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add steak strips to hot pan and stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove from burner. Rest, 3 minutes.
While steak strips cook, make dressing.
Make the Dressing
In another mixing bowl, combine garlic aioli, 1 Tbsp. lemon juice, 1 tsp. olive oil, and a pinch of salt and pepper until smooth.
Finish the Dish
Add romaine, steak strips, tomatoes, and croutons to bowl with dressing and toss or gently stir to combine.
Plate dish as pictured on front of card, topping salad with cheese and squeezing lemon wedges over to taste. Bon appétit!
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