Meal Kit

Dijon Crusted Steak

with creamy zucchini gemelli

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

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)

  • Info
    1 oz. Grated Parmesan
  • 12 oz. Sirloin Steaks
  • 1 Shallot
  • ¼ oz. Dijon Mustard
  • 2 Zucchini
  • Info
    6 oz. Gemelli Pasta
  • Info
    1 oz. Light Cream Cheese
  • Info
    ¼ oz. Flour
  • 2 tsp. Chicken Broth Concentrate
  • Info
    2 Tbsp. Italian Panko Blend

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  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. While pasta cooks, prepare ingredients

  2. 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 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. 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. 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 ½ cup water, ¼ 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. 5

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!

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