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
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
Prepare Ingredients and Make Mostarda
Peel and thinly slice potatoes.
Cut broccoli into bite-sized pieces.
In a mixing bowl, thoroughly combine Dijon and cherry preserves. If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached. Set aside.
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. Reserve remaining in pan.
To bowl with garlic butter, add half the Parmesan (reserve remaining for topping), 1 tsp. olive oil, seasoning blend, and a pinch of salt and pepper and thoroughly combine. Add potatoes and toss or gently stir until coated.
Cook the Potatoes
Place a potato slice on outer edge of pan. Shingle half the potato slices 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 potato slices. 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 roasted 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. Wipe pan clean and reserve.
Roast until steaks reach a minimum internal temperature of 145 degrees, 7-9 minutes.
Rest cooked steaks at least 3 minutes.
While steaks roast, cook broccoli.
Cook Broccoli and Finish Dish
Return pan used to sear steaks 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.
If broccoli needs more time, add 2 Tbsp. water and continue cooking, 2-3 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping steak with cherry mostarda. Bon appétit!
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