Meal Kit
Culinary Collection
Steak and Lemon Aioli
with bacon cheddar biscuits and garlic broccolini
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Eggs, Wheat
Chef
Jimmy Cababa
We love giving you new sauces and aiolis for your recipe file; the rich combination of butter, lemon, and mayonnaise we've come up with here adorns the meaty steak as if it was born to do so (which, well, it was). Add in some herbaceous delight with fresh sage and you have a new sauce to make one of your staples. (You can put it on the broccolini too, if you want. We won't tell your secrets.) Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 8 oz. Broccolini
- 1 Lemon
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4 oz. Buttermilk Biscuit Mix
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1 oz. Shredded White Cheddar Cheese
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0.84 oz. Mayonnaise
- ½ oz. Crumbled Bacon
- 1 Sage Sprig
- 2 Garlic Cloves
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) bP8B4oOz
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Calories840
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Carbohydrates39g
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Net Carbs37g
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Fat54g
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Protein47g
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Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
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 filets mignon, follow same instructions as sirloin in Steps 1 and 3, searing until browned on one side, 2-3 minutes, then roasting until steaks reach minimum internal temperature, 10-12 minutes. Rest, 3 minutes.
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If using chicken, follow same instructions as sirloin in Steps 1 and 3, searing until browned on one side, 2-3 minutes, then roasting until chicken reaches minimum internal temperature, 10-12 minutes.
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If using salmon, follow same instructions as sirloin in Steps 1 and 3, searing until browned on one side, 2-4 minutes, then roasting in hot oven until salmon reaches minimum internal temperature, 7-10 minutes. Remove salmon to plate and continue baking biscuits until golden brown, 2-4 minutes.
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1 Prepare the Ingredients
Trim bottom end from broccolini and cut into 2" lengths.
Zest and halve lemon. Cut one half into wedges and juice the other half.Stem sage and mince leaves.Mince garlic.Pat steaks dry, and season both sides with a pinch of salt and pepper. -
2 Prepare the Biscuits
Add biscuit mix, 1/4 cup water, cheese, and bacon to a mixing bowl. Stir until a sticky dough forms. If too dry, add additional water 1 Tbsp. at a time until desired consistency is reached.
Form dough into four equally-sized balls. Place dough balls on one side of prepared baking sheet, leaving 3" space in between. -
3 Cook the Steaks and Biscuits
Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add steaks to hot pan and cook undisturbed until browned, 2-3 minutes on one side.
Transfer steaks, seared side up, to prepared baking sheet. Wipe pan clean and reserve.Roast in hot oven until biscuits are golden brown and steak reaches a minimum internal temperature of 145 degrees, 12-14 minutes.Rest cooked steaks, 3 minutes.While steaks and biscuits roast, cook broccolini. -
4 Cook the Broccolini
Return pan used to sear steaks to medium-high heat and add 1 tsp. olive oil.
Add broccolini, 2 Tbsp. water, and a pinch of salt and pepper to hot pan. Stir occasionally until almost tender, 4-5 minutes.If pan becomes dry, stir in 1 Tbsp. water.Stir in garlic and lemon zest until combined, 1-2 minutes.Remove from burner. -
5 Make Aioli and Finish Dish
In another mixing bowl, combine mayonnaise, 1/2 tsp. water, 1/2 tsp. lemon juice, and sage. If too thick, add water, 1/4 tsp. at a time, until desired consistency is reached.
Plate dish as pictured on front of card, topping steak with aioli and squeezing lemon wedges over to taste. Bon appétit!
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