Family Meal Kit
Maple Bacon-Glazed Steak
with roasted vegetables
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 3 Russet Potatoes
- 20 oz. Beef Top Round Steaks
- 2 Zucchini
- 2 fl. oz. Pure Maple Syrup
- 2 oz. Grated Parmesan Cheese
- 1 oz. Bacon Bits
- ⅗ oz. Butter
- ½ oz. Dijon Mustard
- 2 Tbsp. Italian Panko Blend
- 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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Calories620
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Carbohydrates48g
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Net Carbs44g
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Fat29g
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Protein44g
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Sodium1150mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Plate
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Trim zucchini ends and slice into 1/2" rounds. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
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
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, potato spice seasoning, and a pinch of pepper. Have a little sous chef around? With supervision, have them help season the potatoes.
Roast in hot oven, 15 minutes.While potatoes roast, continue recipe. -
3 Cook the Steaks
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Working in batches if necessary, 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 a 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. Top evenly with cheese.
Place zucchini on now-empty side of sheet. Some overlap is okay. Sheet will be hot! Use a utensil. Evenly top zucchini with 2 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 butter until melted.Plate dish as pictured on front of card, topping steak with glaze. Bon appétit!
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