Meal Kit
with fresh tomatoes
Prep & Cook Time:35-45 min.
Difficulty Level:Intermediate
Spice Level:Not Spicy
Cook Within:6 days
Contains:Milk
Over 30g protein
- GLUTEN-SMART
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Comfort is the name of the game here. Not comfort as in “favorite pair of sweatpants” or “reading a dog-eared book by a roaring fire.” (Although both of those sound very comfortable!) No, we mean comfort food supreme: flavors that join together for a meal that soothes and satiates in equal measure. Sweet corn, seasoned steak strips, and warm tomatoes combined with creamy risotto makes for forkful after forkful of top-notch relaxation. Can anyone top us in the comfort game? We don't think so. Tip: To remove the core of a tomato, carefully make a circle with your knife around the stem, then remove circle.
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- 10oz.Steak Strips
- 1Roma Tomato
- 3⅗oz.Arborio Rice
- 3oz.Corn Kernels
- 2oz.Grated Parmesan Cheese
- 2oz.Sour Cream
- 2Green Onions
- 2tsp.Natural Beef Flavor Demi-Glace Concentrate
- 1½tsp.Pot Roast Seasoning
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)A3K5lMq6
Calories
770Carbohydrates
60gNet Carbs
57gFat
40gProtein
43gSodium
1580mg
- Olive Oil
- Salt
- Pepper
- 1Small Pot
- 1Medium Pot
- 1Large Non-Stick Pan
Before You Cook
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
If using 20 oz. steak strips, follow same instructions as 10 oz., working in batches if necessary.
If using scallops, pat dry. Cook until scallops reach minimum internal temperature, 1-2 minutes per side. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
Prepare the Ingredients
Core tomato and coarsely chop.
Trim and thinly slice green onions.Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with pot roast seasoning and a pinch of pepper.Start the Risotto
Place a medium pot over medium-high heat and add 1 Tbsp. olive oil.
Add corn, half the green onions (reserve remaining for garnish), and a pinch of salt and pepper to hot pot. Stir occasionally until corn starts to brown, 2-3 minutes.Add rice and stir occasionally until rice is toasted, 1-2 minutes.Finish the Risotto
Add 1 cup boiling water from small pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.
Add 1/2 cup boiling water from small pot and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.Remove from burner. Stir in cheese, sour cream, 1/2 tsp. salt, and a pinch of pepper until melted and combined. Cover and set aside.Cook the Steak Strips
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steak strips to hot pan and stir occasionally until browned, 3-4 minutes.Add 1/4 cup water, tomatoes, demi-glace, and a pinch of pepper. Stir occasionally until tomatoes break down slightly and steak strips reach a minimum internal temperature of 145 degrees, 2-4 minutes.Remove from burner. Rest, 3 minutes.Finish the Dish
Plate dish as pictured on front of card, topping risotto with steak strips and garnishing with remaining green onions. Bon appétit!
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