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
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
If using grass-fed sirloin steaks, follow same instructions as sirloin steaks.
If using NY Strip steak, follow same instructions as sirloin steaks in Step 1, Step 3, and Step 4, roasting in hot oven until steak reaches a minimum internal temperature of 145 degrees, 12-14 minutes. Halve to serve.
If using chicken breasts, follow same instructions as sirloin steaks in Step 1, Step 3, and Step 4, roasting in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
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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