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
Eggplant, Roasted Red Pepper & Tomato Spread
Beef Flavor Demi-Glace Concentrate
White Cooking Wine
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.
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
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.
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.
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.
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.
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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