All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A pasta that looks and feels like rice, orzo has both a great texture and flavor. This meal highlights it well, with fresh tomatoes and tart wine stirred in. And you'll get a steak on top of that wonderfulness? This meal is chock-full of the goodness you've come to expect from Home Chef.
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
Customize It Instructions
If using chicken breasts, follow same instructions as sirloin in Steps 2 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
Start the Orzo
Once water is boiling, add orzo and cook until al dente, 4-5 minutes.
Drain in a wire-mesh strainer and set aside. Reserve pot; no need to wipe clean.
While orzo cooks, prepare ingredients.
Prepare the Ingredients
Thinly slice chives.
Peel and mince shallot.
Pat steaks dry and season both sides with ¼ tsp. salt and a pinch of pepper.
Finish the Orzo
Return pot used to cook orzo to medium-high heat and add 1 tsp. olive oil. Add shallot and a pinch of salt to hot pot and stir occasionally until tender, 1-3 minutes.
Stir in wine until combined, 30-60 seconds. Adding alcohol to a hot pot may cause some flames; use caution.
Add tomatoes and stir occasionally until tomatoes release juices, 1-3 minutes.
Remove from burner. Stir in orzo and ¼ tsp. salt until combined. Cover and set aside.
Cook the Steaks
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
Remove from burner and remove steaks to a plate. Rest, 3 minutes. Wipe pan clean and reserve.
Make Sauce and Finish Dish
Return pan used to cook steaks to medium-low heat.
Add demi-glace, 2 Tbsp. water, and a pinch of salt to hot pan. Bring to a simmer.
Once simmering, add garlic and herb butter. Stir constantly until melted and completely incorporated, 2-3 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping steak with sauce and chives and garnishing orzo with cheese. Bon appétit!
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