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
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
Large 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
Roast the Potatoes
Cut potatoes into 1" dice.
Place diced potatoes on prepared baking sheet and toss with 2 tsp. olive oil and ¼ tsp. salt.
Spread into a single layer and roast in hot oven until tender, 20-24 minutes.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Coarsely chop cilantro (no need to stem).
Pat steak dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Steak
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, 5-7 minutes per side.
Remove steaks to a plate. Reserve pan; no need to wipe clean.
While steak cooks, cook fajita corn.
Make the Fajita Corn
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add corn to hot pan and cook undisturbed until warm, 3-4 minutes, stirring once halfway through.
Add ⅓ cup water, fajita seasoning, and cream cheese. Stir until cream cheese is melted, 1-2 minutes.
Remove from burner. Stir in roasted potatoes and cilantro (reserve a pinch for garnish).
Make Sauce and Finish Dish
Return pan used to cook steaks to medium heat. Add demi-glace and 2 Tbsp. water and bring to a simmer.
Once simmering, remove from burner. Swirl in butter until combined.
Plate dish as pictured on front of card, topping steak with sauce and fajita corn with reserved cilantro. Bon appétit!
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