Meal Kit

Dijon Crusted Steak

with creamy zucchini gemelli

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 tsp. Chicken Broth Concentrate
  • 12 oz. Sirloin Steaks
  • Info
    2 Tbsp. Italian Panko Blend
  • Info
    6 oz. Gemelli Pasta
  • 2 Zucchini
  • ½ oz. Dijon Mustard
  • 1 Shallot
  • Info
    ½ oz. Grated Parmesan
  • Info
    4 oz. Light Cream

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
    974
  • Carbohydrates
    81g
  • Fat
    48g
  • Protein
    52g
  • Sodium
    1401mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 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
  1. 1

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 12-13 minutes. Drain pasta in a colander. Set aside.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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