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.
Prepare The Ingredients
Cut each potato into six to eight wedges.
Trim zucchini ends, halve lengthwise, and cut into ½” half-moons.
Cover mushrooms in boiling water in a small bowl. Set aside 10-15 minutes. Remove, mince the mushrooms and reserve liquid.
Cook The Potatoes
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil and half the seasoning blend. Massage oil into potatoes. Spread into a single layer and roast in hot oven until browned and tender, 20-22 minutes.
While potatoes cook, prepare the steaks.
Cook The Steaks
Pat steaks dry, and season both sides with ¼ tsp salt and a pinch of pepper.
"Place a medium nonstick pan on stove over medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 2-3 minutes.
Transfer steaks to prepared baking sheet.
Roast until steaks reach a minimum internal temperature of 145 degrees, 10-12 minutes.
Rest cooked steaks at least 3 minutes."
Reserve pan; no need to wipe clean.
Cook The Vegetables And Make The Sauce
In the same pan, add 1 tsp olive oil, zucchini, peas, and remaining seasoning blend. Stir occasionally until lightly browned and tender. Transfer to a plate.
In the same pan, add chopped mushrooms, 2 tablespoons mushroom liquid, marsala wine, and a pinch of salt and pepper. Bring to a simmer and cook 1-2 minutes.
Remove from heat and stir in butter.
Finish The Dish
Plate dish as pictured on front of card, topping potatoes with parmesan. Bon appétit!
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