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
Bring your steak-and-muffin game to the next level with this juicy cut and these flaky pastries. You don't have a steak-and-muffin game? This meal will build it for you, and it'll also provide fresh, healthy zucchini and a zesty citrus crema that also will kick your cilantro game a notch up. Basically, you get this meal, and you've got game. Tip: Want to get the most juice out of your lime? Before cutting, microwave for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.
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
Large 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 14 oz NY strip steak or 28 oz NY strip steak, follow same instructions as steaks in Steps 1 and 3, working in batches if necessary, and cooking until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve.
If using chicken breasts, follow same instructions as steak in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using filets mignon, follow same instructions as steak in Steps 1 and 3, cooking until filets reach a minimum internal temperature of 145 degrees, 5-8 minutes per side. Rest filets at least 5 minutes.
Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into ½” half-moons.
Trim and mince white portions of green onions. Thinly slice remaining green onions. Keep white and green portions separate.
Mince cilantro (no need to stem).
Halve lime and juice.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Make the Corn Muffins
In a mixing bowl, combine corn muffin mix, green portions of green onions, cheese, ⅓ cup water, and a pinch of salt until a thick batter forms.
Divide batter evenly into four cups of prepared muffin tin.
Bake in hot oven until muffin tops are lightly browned and start to crack, 15-17 minutes.
While muffins bake, cook steaks.
Cook the Steaks
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook until browned and steak reaches a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Transfer to a plate and tent with foil.
Wipe pan clean and reserve.
Cook the Zucchini
Return pan used to cook steaks to medium-high heat and add 2 tsp. olive oil. Add zucchini to hot pan and cook undisturbed until starting to brown, 2-3 minutes.
Then stir occasionally until starting to soften, 3-4 minutes.
Add seasoning blend and stir occasionally until tender, 1-2 minutes.
Remove from burner.
While zucchini cooks, make crema.
Make Crema and Finish Dish
In another mixing bowl, combine cilantro, sour cream, 1 tsp. olive oil, 1 tsp. lime juice, and a pinch of salt and pepper. Stir in white portions of green onions (to taste).
Plate dish as pictured on front of card, topping steak with crema. Bon appétit!
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