Meal Kit
Churrasco Steak Strip Farfalle
with fontina cream sauce
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Rachel Post
Adjust your bowties! We present a hearty pasta that needs no twirling. With the inspiration of being cooked over an open flame, this savory and smoky dish will bring the fire out in your night.
In Your Box (serves 2)
- 10 oz. Steak Strips
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4 fl. oz. Cream Sauce Base
- 1 Zucchini
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5 oz. Farfalle Pasta
- 1 Roma Tomato
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1½ oz. Fontina Cheese Slices
- ¼ oz. Cilantro
- 0.14 oz. Lemon Juice
- 1 tsp. Chile and Cumin Rub
- ½ tsp. Garlic Salt
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)
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Calories730
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Carbohydrates62g
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Net Carbs58g
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Fat35g
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Protein45g
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Sodium1420mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 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 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches if necessary.
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If using diced chicken breasts, pat dry. Follow same instructions as steak strips in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using filets mignon, pat dry. Follow same instructions as steak strips in Step 3, cooking until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Serve alongside pasta.
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If using shrimp, pat dry. Follow same instructions as steak strips in Step 3, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Boil the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta boils, continue recipe. -
2 Prepare the Ingredients
Trim ends off zucchini, halve lengthwise, and cut into 1/4” half-moons.
Core tomato and cut into 1/2" dice.Mince cilantro (no need to stem).Cut cheese into bite-sized pieces.Pat steak strips dry. Coarsely chop, then separate pieces. -
3 Cook the Steak Strips
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add steak strips and chile and cumin rub to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Remove from burner. Transfer steak strips to a plate. Rest, 3 minutes.Reserve pan; no need to wipe clean. -
4 Cook the Vegetables
Return pan used to cook steak strips to medium heat.
Add zucchini and 1 tsp. olive oil to hot pan. Stir occasionally until starting to brown, 2-4 minutes.Add tomatoes, garlic salt, and a pinch of pepper. Stir occasionally until tomatoes begin to release juices, 1-2 minutes. -
5 Make Sauce, Add Pasta, and Finish Dish
Add cream base, 1/4 tsp. salt, and half the reserved pasta cooking water to hot pan. Bring to a simmer.
Once simmering, add cheese pieces, one piece at a time, stirring after each addition, until melted and combined. Add pasta and steak strips. Stir until combined and heated through, 1-2 minutes.If sauce is too thick, add additional pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Add lemon juice and stir to combine. Remove from burner.Plate dish as pictured on front of card, garnishing with cilantro. Bon appétit!
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