Steak with Chimichurri Butter

with asparagus and garlic cheddar biscuits

Prep & Cook Time: 35-45 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

Biscuits, and butter, and… asparagus, oh my! This meal is an "oh my" and a "golly gee I never knew a meal could taste so yummy." Start with a tender steak, with delightful chimichurri butter melting all over every bite. Healthy asparagus and not-so-healthy-but-oh-so-tasty buttermilk cheddar biscuits. Steak and butter and biscuits, oh my.

In Your Box (serves 2)

  • 6 Chive Sprigs
  • 8 oz. Asparagus
  • 1 tsp. Chimichurri Seasoning
  • Info
    ⅗ oz. Butter
  • Info
    4 oz. Buttermilk Biscuit Mix
  • 12 oz. Sirloin Steaks
  • 2 Garlic Cloves
  • Info
    2 oz. Shredded Cheddar Cheese

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
    678
  • Carbohydrates
    45g
  • Fat
    35g
  • Protein
    47g
  • Sodium
    1647mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Mince chives. Trim woody ends off asparagus. Mince garlic. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • 2

    Start the Biscuits

    Combine biscuit mix, ¼ cup water, cheese, chives, and garlic in a mixing bowl. Stir until a sticky dough forms. Form dough into four equally-sized balls. Place dough balls on prepared baking sheet, leaving 3" space in between. Leave space for steaks and asparagus. Bake in hot oven until biscuits begin to rise, 9-11 minutes. If using NY strip steak, bake biscuits, 4-6 minutes. Remove from oven. Biscuits will finish baking in a later step. While biscuits bake, sear steaks.

  • 3

    Cook Steaks and Asparagus and Finish Biscuits

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and sear undisturbed until browned, 2-3 minutes per side. Transfer seared steaks to empty space on baking sheet. Add asparagus to baking sheet and toss with ½ tsp. olive oil and a pinch of salt and pepper. Roast until steaks reach a minimum internal temperature of 145 degrees and biscuits are golden brown, 7-9 minutes. If using NY strip steak, sear 2-3 minutes on both sides. Transfer to empty space on baking sheet and bake in hot oven, 5 minutes. Remove from oven, then follow same instructions as above. While steaks roast, make butter.

  • 4

    Make the Chimichurri Butter

    Combine butter and chimichurri seasoning (to taste) in another mixing bowl. Set aside.

  • 5

    Finish the Dish

    If using NY strip steak, halve before serving. Plate dish as pictured on front of card, topping steak with chimichurri butter. Bon appétit!

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