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
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
Small Oven-Safe Non-Stick Pan
Before You Cook
Prepare Ingredients and Make Mostarda
Peel and thinly slice potato.
Cut broccoli into bite-sized pieces.
In a mixing bowl, thoroughly combine mustard and sour cherry jam. If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached.
Pat steaks dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Prepare the Potatoes
Place a small oven-safe non-stick pan over medium heat. Add garlic and butter to hot pan and stir constantly until butter is melted and garlic is aromatic, 1-2 minutes.
Remove from burner.
Transfer half the garlic butter to another mixing bowl. Add half the Parmesan (reserve remaining for topping), 1 tsp. olive oil, seasoning blend, and a pinch of salt and pepper to bowl. Stir to combine. Add potatoes to bowl and gently mix to coat.
Coat pan entirely with remaining garlic butter.
Cook the Potatoes
Place a potato slice on outer edge of pan. Shingle remaining potatoes in a circle around the edge, tucking last potato under the first. Continue until a single layer covers bottom of pan.
Sprinkle with remaining Parmesan. Layer again with remaining potatoes. You may not have a full second layer.
Place pan in hot oven and roast until potatoes are tender and golden brown, 25-30 minutes.
Once potatoes have cooked 10 minutes, cook steaks.
Cook the Steaks
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and sear undisturbed until browned, 2-3 minutes per side.
Transfer seared steaks to prepared baking sheet.
Roast until steaks reach minimum internal temperature, 7-9 minutes.
Rest cooked steaks at least 3 minutes before slicing.
Wipe pan clean and reserve.
While steaks cook, cook broccoli.
Cook Broccoli and Finish Dish
Return pan used to sear steak to medium heat and add 2 tsp. olive oil.
Add broccoli, 2 Tbsp. water, and a pinch of salt and pepper to hot pan. Cover, and stir occasionally until tender, 5-7 minutes.
Plate dish as pictured on front of card, topping steak with cherry mostarda. Bon appétit!
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