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
In the late 70s, there was stagflation and Billy Beer and a little hit by disco great the Bee Gees, “Chive Talkin'.” Does this not sound familiar from the land of polyester and mood rings? Well, you'll be talking chive here, as in mixed with pungent garlic and luscious, rich butter and melted over this steak to flavor perfection. Coming out under the mirrored ball as well are these hearty root vegetables, taking to the floor dressed in a funky vinaigrette and doing the Hustle onto your plate. This ain't no disco, just a delicious dinner. Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)
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. or 28 oz. NY Strip steak, follow same instructions as sirloin steaks in Steps 2 and 4, cooking until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes. Halve to serve. If using 28 oz. cook in batches.
If using filet mignon, follow same instructions as sirloin steaks in Steps 2 and 4, cooking until filets reach a minimum internal temperature of 145 degrees, 5-8 minutes per side.
If using ribeye, follow same instructions as sirloin steaks in Steps 2 and 4, cooking until steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Halve to serve.
Roast the Vegetables
Peel, trim, and cut carrot on an angle into ½" slices.
Cut potatoes into ½" chunks.
Place potato chunks and carrot on prepared baking sheet and toss with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Massage oil and seasoning into vegetables.
Spread into a single layer and roast in hot oven until golden brown and tender, 25-27 minutes.
While vegetables roast, prepare ingredients.
Prepare the Ingredients
Stem and mince parsley.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Make the Butter
In a mixing bowl, thoroughly combine butter, chives, Parmesan, half the garlic, and a pinch of pepper. Taste, and add remaining garlic if desired.
Form butter mixture into two equally-sized mounds. Set aside.
Cook the Steaks
Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Transfer steaks to a plate. Tent with foil and rest at least 5 minutes.
While steaks cook, make vinaigrette.
Make Potato Salad and Finish Dish
In another mixing bowl, combine vinegar, honey, 2 tsp. olive oil, parsley, and a pinch of salt and pepper.
Add roasted vegetables to bowl and mix until well-coated.
Plate dish as pictured on front of card, topping steak with butter. Bon appétit!
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