Meal Kit
Steak Gyro Orzo Bowl
with tzatziki and feta
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
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Over 30g protein
Chef
David Padilla
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 2)
- 10 oz. Steak Strips
- 1 Red Bell Pepper
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6 oz. Orzo Pasta
- 1 Lemon
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2 oz. Tzatziki Cup
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½ oz. Crumbled Feta Cheese
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 1 tsp. Chimichurri Seasoning
- 2 Dill Sprigs
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) QPGBBN3E
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Calories700
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Carbohydrates72g
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Net Carbs66g
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Fat27g
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Protein46g
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Sodium1150mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Colander/Strainer
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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1 Prepare the Ingredients
Mince dill, leaves and stems.
Stem, seed, remove ribs, and cut bell pepper into 1/2" strips.Halve lemon lengthwise. Cut one half into wedges and juice the other half. -
2 Cook the Orzo
Once water is boiling, add orzo and cook until al dente, 4-5 minutes.
Remove from burner. Drain orzo in a colander/strainer. Return to pot.Stir in dill, 2 tsp. lemon juice, 1/4 tsp. salt, a pinch of pepper, and 1 tsp. olive oil. Set aside.While orzo cooks, continue recipe. -
3 Cook the Bell Peppers
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers and a pinch of salt to hot pan. Stir occasionally until beginning to soften, 5-6 minutes. -
4 Add the Steak Strips
Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with a pinch of salt and pepper.
Add steak strips and chimichurri seasoning to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Stir in demi-glace until combined.Remove from burner. Rest, 3 minutes. -
5 Finish the Dish
Plate dish as pictured on front of card, topping orzo with steak strip mixture and garnishing with cheese and tzatziki. Squeeze lemon wedges over to taste. Bon appétit!
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