Oven-Ready
Premium
Steakhouse Sirloin
and tomato risotto
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Protein-Packed
- Gluten-Smart
Chef
Jimmy Shay
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 8 oz. Cooked White Rice
- 4 oz. Marinara Sauce
- 3 oz. Frozen Peas
- 2 oz. Shredded Parmesan Cheese
- 1 oz. Basil Pesto
- 1 oz. Cream Cheese
- ⅗ oz. Butter
- ½ tsp. Steak Seasoning
- ½ tsp. Garlic Salt
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.
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Nutrition (per serving)
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Calories800
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Carbohydrates42g
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Net Carbs37g
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Fat44g
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Protein53g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Plate
Before You Cook
Cooking Guidelines
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
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If using antibiotic free chicken, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Start the Risotto
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
In provided tray, combine rice, marinara, 1/4 cup water, garlic salt, and a pinch of pepper. Evenly top with dollops of cream cheese. Cover tray with foil. Cream cheese will melt as meal bakes.Bake covered in hot oven until rice is heated through, 7-10 minutes.While risotto bakes, continue recipe. -
2 Add the Steaks
Pat steaks dry and season both sides with steak seasoning.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steaks to hot pan and cook undisturbed until browned, 2-3 minutes per side.Remove from burner. Steaks will finish cooking in a later step.After 7-10 minutes, carefully remove tray from oven. Uncover risotto and stir in 1/4 cup water, peas, half the shredded cheese (reserve remaining for garnish), and a pinch of salt. Tray will be hot! Use a utensil.Push risotto to one side of tray. Transfer steaks to now-empty side of tray. -
3 Finish Meal and Make Pesto Butter
Bake again uncovered in hot oven until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes.
Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. While meal bakes, in a mixing bowl, combine butter and pesto. Set aside.Carefully remove tray from oven. Transfer steaks to a plate. Rest, 3 minutes.After 3 minutes, stir risotto to combine.To serve, top risotto with steak and garnish with pesto butter and remaining shredded cheese. Slice steak, if desired. Bon appétit!
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