Family Meal Kit
Premium
Rockefeller Steak
and honey-roasted carrots
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} calories
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 20 oz. Beef Top Round Steaks
- 16 oz. Carrot
- 16 oz. Yukon Potatoes
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4 fl. oz. Cream Sauce Base
- 2 oz. Baby Spinach
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1⅕ oz. Butter
- 1 fl. oz. Honey
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1 oz. Grated Parmesan Cheese
- 4 tsp. Garlic Pepper
- 2 tsp. Steak Seasoning
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) N3DRzAqj
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Calories580
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Carbohydrates39g
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Net Carbs34g
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Fat31g
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Protein38g
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Sodium1430mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
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 breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 3-4 minutes per side.
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4"-thick sticks.
Coarsely chop spinach.Cut potatoes into 1/4"-thick rounds. -
2 Assemble the Vegetables
Place carrots on one half of prepared baking sheet and toss with 2 tsp. olive oil and 1/2 tsp. salt. Spread into an even layer.
Place potatoes on other half of sheet and toss with 2 tsp. olive oil, half the cheese (reserve remaining for sauce), 1/4 tsp. salt, and garlic pepper. Spread into a single layer. -
3 Roast the Vegetables
Roast carrots and potatoes in hot oven until tender and browned, 25-30 minutes.
Carefully remove from oven. Top carrots and potatoes evenly with butter and gently toss until melted and coated. Sheet will be hot! Use a utensil.While vegetables roast, continue recipe. -
4 Cook the Steaks
Pat steaks dry and season both sides with steak seasoning.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until steaks reach desired doneness, or 3-5 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner. Transfer to a plate and tent with foil. Rest, 3 minutes.Wipe pan clean and reserve. -
5 Make Sauce and Finish Dish
Return pan used to cook steaks to medium heat and add 1 tsp. olive oil.
Add spinach to hot pan and stir occasionally until wilted, 60-90 seconds.Add cream base, remaining cheese, and a pinch of pepper. Stir occasionally until warmed through and slightly thickened, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping steak with sauce and garnishing carrots with honey. Bon appétit!
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