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
Customize It Instructions
If using 14 oz. NY strip steak and 28 oz. NY strip steak, follow same instructions as ranch steak in Steps 1 and 3, cooking in batches if necessary and searing until browned, 2-3 minutes per side. Roast until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes. Halve to serve.
If using filet mignon, follow same instructions as ranch steak in Steps 1 and 3, searing until browned, 2-3 minutes per side, then roasting until filets reach a minimum internal temperature of 145 degrees, 7-9 minutes.
If using chicken breasts, follow same instructions as ranch steak in Steps 1 and 3, searing until browned, 2-3 minutes per side, then roasting until chicken reaches a minimum internal temperature, 10-12 minutes.
Prepare the Ingredients
Trim woody ends off asparagus.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
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 one half of 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.
Remove from oven. Biscuits will finish baking in a later step.
While biscuits bake, sear steaks.
Roast 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. Baking sheet will be hot! Use a utensil.
Roast until biscuits are golden brown and steaks reach a minimum internal temperature of 145 degrees, 7-9 minutes.
While steaks roast, 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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