Meal Kit
Dijon Crusted Steak
with creamy zucchini gemelli
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Sarah Thomsen
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 2 Zucchini
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6 oz. Gemelli Pasta
- 1 Shallot
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1 oz. Light Cream Cheese
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1 oz. Grated Parmesan
- 2 tsp. Chicken Broth Concentrate
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2 Tbsp. Italian Panko Blend
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¼ oz. Flour
- ¼ oz. Dijon Mustard
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) jOQNWl3A
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Calories930
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Carbohydrates81g
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Net Carbs74g
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Fat43g
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Protein57g
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Sodium1600mg
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 Mixing Bowl
- 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
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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.While pasta cooks, prepare ingredients -
2 Prepare the Ingredients
Using a peeler, shave zucchini into long, thin ribbons. When you've peeled to seeds, turn zucchini a quarter turn, and peel again. Continue peeling and turning until only seeds remain. Place ribbons in a bowl or on a plate and set aside.
Peel and mince shallot.Combine panko and half the Parmesan (reserve remaining for pasta) in a mixing bowl. Set aside.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
3 Cook the Steaks
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 2-3 minutes.
Transfer steaks to prepared baking sheet, seared side up. Top evenly with mustard and panko-Parmesan mixture. Drizzle with 2 tsp. olive oil.Roast in hot oven until browned and steaks reach a minimum internal temperature of 145 degrees, 10-12 minutes.Rest roasted steaks at least 3 minutes.While steaks roast, make pasta. -
4 Make the Pasta
Place a large non-stick pan over medium-high heat with 2 tsp. olive oil. Add zucchini ribbons and a pinch of salt to hot pan. Stir constantly until zucchini begins to get tender, 3-4 minutes.
Transfer zucchini to a plate. Keep pan over medium-high heat.Add shallot and 1 tsp. olive oil to hot pan. Stir occasionally until shallot is tender, 2-3 minutes.Stir in flour until shallots are coated. Add 1/2 cup water, 1/4 tsp. salt, chicken base, Parmesan, and cream cheese. Stir until cream cheese is melted, 1-2 minutes.Then stir occasionally until sauce is thickened, 1-2 minutes.Gently stir in zucchini ribbons and pasta. Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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