Meal Kit

Steak Gyro Orzo Bowl

with tzatziki and feta

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk, Wheat

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 you!
A note about serious food allergies
  • Over 30g protein

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In Your Box (serves 2)

  • 10 oz. Steak Strips
  • 1 Red Bell Pepper
  • Info
    6 oz. Orzo Pasta
  • 1 Lemon
  • Info
    2 oz. Tzatziki Cup
  • Info
    ½ oz. Crumbled Feta Cheese
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    700
  • Carbohydrates
    72g
  • Net Carbs
    66g
  • Fat
    27g
  • Protein
    46g
  • Sodium
    1150mg

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

  • If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.

  1. 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. 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. 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. 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. 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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