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
Some folks like to stimulate their taste buds with the fire, the hot, the spicy. (Think of your dudes with their chili contests and pop stars singing about hot sauce in their bag (swag)). Nothing perks up the old buds, though, like a hit of horseradish. Here, it mixes with butter, and melts over the steaks beautifully, adding complexity to the meaty goodness. Tip: Beets are delicious, but tend to stain. Save beets for the end when preparing ingredients, and clean your cutting board after preparing.
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 filet mignon, follow same instructions as sirloin in Steps 1 and 4, cooking until filets reach minimum internal temperature, 5-8 minutes per side.
If using 14 or 28 oz. NY strip steak, follow same instructions as sirloin in Steps 1 and 4, cooking in batches if necessary until steak reaches a minimum internal temperature, 9-11 minutes per side. Halve to serve.
If using chicken breasts, follow same instructions as sirloin in Steps 1 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
Prepare the Ingredients
Quarter potatoes lengthwise and cut into ½" wedges.
Trim ends off beet, peel, and cut into ½" dice.
Pat steaks dry, and season both sides with half the garlic salt (reserve remaining for potatoes) and a pinch of pepper.
Roast the Vegetables
Place potatoes on one half of prepared baking sheet and toss with 1 tsp. olive oil, remaining garlic salt, and a pinch of pepper. Massage oil and seasoning into potatoes and spread into a single layer on their side.
Place beets on other half of baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Massage oil and seasoning into beet and spread into a single layer on their side. Wash hands after working with beets.
Roast in hot oven until tender, 25-30 minutes.
While vegetables roast, make butter.
Make the Horseradish Butter
Combine softened butter, horseradish sauce (to taste), and a pinch of salt and pepper in a mixing bowl. Form into two equally-sized mounds and set aside.
Cook the Steaks
When vegetables have roasted 10 minutes, place a medium non-stick pan over medium-high heat and add 2 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 from burner. Transfer steaks to a plate. Rest 5 minutes, then slice against the grain into ½" pieces.
Finish Vegetables and Finish Dish
Remove goat cheese from refrigerator. Combine potatoes, beets, goat cheese (breaking up with your hands if needed), and chives in another mixing bowl.
Plate dish as pictured on front of card, garnishing steaks with horseradish butter. Bon appétit!
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