2-Serving Premium
Culinary Collection
Maple Bacon-Glazed Sirloin
with zucchini and Parmesan roasted potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Laura Alpern
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Sirloin Steaks
- 1 Zucchini
- 1 fl. oz. Pure Maple Syrup
- 1 oz. Grated Parmesan Cheese
- ½ oz. Bacon Bits
- 2 Tbsp. Italian Panko Blend
- ¼ oz. Dijon Mustard
- 1 tsp. Potato Spice Seasoning
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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Calories780
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Carbohydrates60g
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Net Carbs56g
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Fat39g
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Protein49g
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Sodium1920mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Salt
- Olive Oil
- Salted Butter
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Plates
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 chicken cutlets, pat dry. Cook until chicken reaches minimum internal temperature, 3-5 minutes per side. Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.
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If using mahi-mahi, pat dry. Halve any larger pieces to match smaller pieces. Cook until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Trim zucchini ends and slice into 1/2" rounds.
Cut potatoes into 1/4" wedges and pat dry.Pat steaks dry and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Start the Vegetables
Evenly spread cheese on a plate.
Toss potatoes with 2 tsp. olive oil, potato spice seasoning, and a pinch of salt and pepper.Place potatoes onto cheese and coat one side, pressing gently to adhere. Place potatoes on prepared baking sheet, cheese-side up, and spread into an even layer.Roast in hot oven, 15 minutes.While potatoes roast, continue recipe. -
3 Cook the Steaks
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.
Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner. Transfer steaks to another plate and cover with foil. Rest, 3 minutes.Wipe pan clean and reserve. -
4 Finish the Vegetables
After 15 minutes, carefully remove baking sheet from oven.
Flip potatoes and push to one side of sheet.Shingle zucchini on now-empty side of sheet. Sheet will be hot! Use a utensil. Evenly top with 1 tsp. olive oil, 1/4 tsp. salt, a pinch of pepper, then panko. Spray with cooking spray.Roast in hot oven until vegetables are browned and tender, 10-15 minutes.While vegetables roast, continue recipe. -
5 Make Glaze and Finish Dish
Return pan used to cook steaks to medium heat. Add bacon to hot, dry pan and stir often until crispy, 45-60 seconds.
Reduce heat to medium-low. Add maple syrup and mustard (to taste). Stir to combine and bring to a simmer.Once simmering, stir occasionally until slightly thickened, 60-90 seconds.Remove from burner and stir in 1/2 Tbsp. salted butter until melted and combined.Plate dish as pictured on front of card, topping steak with glaze. Bon appétit!
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