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
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.
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
Prepare the Ingredients
Trim woody ends off asparagus.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Bake the Asparagus and Biscuits
Place asparagus on one side of prepared baking sheet and toss with ½ tsp. olive oil and a pinch of salt and pepper. Spread into a single layer on their side.
Combine biscuit mix, ¼ cup water, cheese, chives, and garlic in a mixing bowl. Stir until a thick and tacky dough forms.
Spoon four evenly-sized dollops of biscuit mix on empty space on baking sheet, leaving 3" space in between.
Bake in hot oven until asparagus is tender and biscuits are golden brown, 12-15 minutes.
While biscuits bake, cook steaks.
Cook the Steaks
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Remove from burner. Remove steaks to a plate and rest, at least 3 minutes.
While steaks cook, make chimichurri butter.
Make the Chimichurri Butter
Combine butter and chimichurri seasoning (to taste) in another mixing bowl. Set aside.
Finish the Dish
Plate dish as pictured on front of card, topping steak with chimichurri butter. Bon appétit!
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