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
A note about serious food allergies
Balsamic and onion together is one of life's great treats, for an obvious reason: sweetness, sweetness, sweetness. And when you mix the sweetness with a steak, you've got richness plus sweetness. According to our equations, that equals a to-die-for dinner you'll put in the front of your binder to recreate again and again. Tip: Make potatoes easier to cut by making a large slice that leaves a flat surface. Place the flat surface on the cutting board and get to slicing!
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
Make the Potatoes
Peel and cut potatoes into large chunks. Bring a medium pot with potato chunks covered by 4 cups water and 1 tsp. salt to a boil. Cook until fork-tender, 14-18 minutes.
Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot.
Add cheese, sour cream, half the potato cooking water, and a pinch of salt. Mash until smooth. If too dry, add additional potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.
While potatoes cook, prepare ingredients.
Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into ½"half-moons.
Halve and peel onion. Slice halves into thin strips.
Stem and mince rosemary.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Start the Steak
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until browned, 2-3 minutes per side.
Transfer steaks to one half of prepared baking sheet. Steaks will finish cooking in a later step.
Reserve pan; no need to wipe clean.
Roast the Steak and Zucchini
Place zucchini on empty half of baking sheet and toss with 1 tsp. olive oil, a pinch of salt, and seasoning blend.
Spread zucchini into a single layer on its side. Roast in hot oven until zucchini is tender and steaks reach a minimum internal temperature of 145 degrees, 8-10 minutes.
While steak roasts, make onion jam.
Make Onion Jam and Finish Dish
Return pan used to cook steak to medium heat and add 1 tsp. oil. Add onions to hot pan and stir occasionally until tender and lightly browned, 6-8 minutes.
Add 2 Tbsp. water, butter, and rosemary. Stir constantly until butter is melted, 30-60 seconds.
Remove from burner and stir in balsamic glaze and a pinch of pepper.
Plate dish as pictured on front of card, spooning onion jam (to taste) over steak. Bon appétit!
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