All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
"Excuse me, sir, do you have any Dijon mustard for our steaks?" That's how the old commercial would have gone had they had one bite of this meaty, amazing steak, topped with feisty mustard and crispy panko. The toppings bring a textural and flavor contrast that's pure class and deliciousness, the kind that'll make you roll down your fancy car window to ask for mustard on all your meats from now on.
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.
You Will Need
Medium Non-Stick Pan
Large 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
Customize It Instructions
If using chicken breasts, follow same instructions as steak in Step 3, searing until browned, 4-5 minutes on one side. Follow same instructions for topping, roast until chicken reaches minimum internal temperature, 8-10 minutes.
If using salmon, pat dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as steak in Step 3, searing flesh side until golden brown, 2-4 minutes. Follow same instructions for topping, roast until salmon reaches minimum internal temperature, 7-10 minutes.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 12-13 minutes.
Drain pasta in a colander. Set aside.
Prepare the Ingredients
Trim zucchini ends and cut into ¼" slices on an angle.
Peel and halve shallot. Slice thinly.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Steaks
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Transfer steaks to prepared baking sheet. Spread on mustard and top evenly with panko. Drizzle with 1 tsp. olive oil.
Place baking sheet under hot broiler until crust is golden brown, 1-2 minutes. Keep an eye on oven as crust may burn easily under broiler.
Carefully remove from oven; baking sheet will be hot. Rest steaks at least 3 minutes.
Make the Sauce
Place a large non-stick pan over medium-high heat with 2 tsp. olive oil. Add shallot, zucchini, and a pinch of salt to hot pan. Stir occasionally until lightly browned and starting to soften, 4-5 minutes.
Add chicken base and cream to pan. Bring to a simmer. Once simmering, stir occasionally until thickened slightly, 2-3 minutes.
Finish Pasta and Finish Dish
Stir Parmesan and pasta into sauce until combined and warmed through, 1-2 minutes.
Remove from burner. Taste, and add a pinch of salt and pepper, if desired.
Plate dish as pictured on front of card. Bon appétit!
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