Meal Kit

Steak Romano and Garlic Herb Pan Sauce

with ratatouille orzetto and feta

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, 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)

  • 2 Green Onions
  • 12 oz. Sirloin Steaks
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • Info
    4 oz. Orzo Pasta
  • 2 oz. Eggplant, Roasted Red Pepper & Tomato Spread
  • Info
    2 tsp. Beef Flavor Demi-Glace Concentrate
  • 1 Shallot
  • 1 oz. White Cooking Wine
  • Info
    ½ oz. Feta Cheese Crumbles

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large Pot
  • 1 Wire-Mesh Strainer

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

    Start the Orzetto

    Once water is boiling, add pasta 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.

  2. 2

    Prepare the Ingredients

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Peel and mince shallot. Pat steaks dry and season both sides with ¼ tsp. salt and a pinch of pepper.

  3. 3

    Finish the Orzetto

    Return pot used to cook orzo to medium-high heat and add 1 tsp. olive oil. Add shallot to hot pan and stir occasionally until tender and releases juices, 1-3 minutes. Stir in white wine until combined, 30-60 seconds. Adding alcohol to a hot pan may cause some flames; use caution. Remove from burner. Stir in tomato spread, orzo, and half the green portions of green onions (reserve remaining for garnish) until creamy and combined. Cover and set aside.

  4. 4

    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 removes steaks to a plate. Rest, 3 minutes. Wipe pan clean and reserve.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook steaks to medium-low heat. Add 1 tsp. olive oil and white portions of green onions to hot pan. Stir until tender and beginning to brown, 30-60 seconds. Add demi-glace and 2 Tbsp. water and bring to a simmer. Once simmering, add roasted 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 orzetto with remaining green portions of green onions and feta. Bon appétit!

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