All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Tomato: We don't sing enough praise for the round, red fruit, the bringer of either tart acid or sweet somethings to your pasta or pizza. It's so common and every day, we don't appreciate it like we should. So, yay tomato! The sauce that enrobes this steak is a standing ovation to the to-may-to, or to-mah-to, however you pronounce it, with marsala and green onions melding perfectly. This scrumptious steak is accompanied by creamy spinach mashed potatoes and healthy carrots. You'll be amazed that something so obvious, and ordinary, can taste so special.
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
Peel, trim, and cut carrot into ½" slices on an angle.
Peel and cut potatoes into 1" pieces.
Coarsely chop spinach.
Core tomato and cut into ¼" dice.
Trim and thinly slice green onions.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Carrots
Place carrot slices on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper until thoroughly coated.
Spread into a single layer. Roast until tender and lightly browned, 20-22 minutes.
While carrots roast, cook potatoes.
Cook the Potatoes
Bring a medium pot with potatoes covered by lightly salted water to a boil. Reduce to a simmer, and cook until potatoes are fork-tender, 15-18 minutes.
Drain potatoes in a colander.
Return pot to medium heat. Add 1 tsp. olive oil and spinach to hot pot and stir occasionally until wilted, 1-2 minutes.
Remove from burner. Return potatoes to pot with half the milk, half the butter, and ¼ tsp. salt. Mash until smooth. Add remaining milk 2 Tbsp. at a time until desired consistency is reached. Taste, and add a pinch of salt if desired.
While potatoes simmer, cook steaks.
Cook the Steaks
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove steaks to a plate and tent with foil.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook steaks to medium heat.
Add tomato, marsala, half the green onions (reserve remaining for garnish), and a pinch of salt and pepper to hot pan. Stir occasionally until liquid is mostly evaporated, 1-2 minutes.
Remove from burner and swirl in remaining butter.
Plate dish as pictured on front of card, serving sauce on top of steak and garnishing with remaining green onions. Bon appétit!
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