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
There's a lot of ways we could try and get you to love this delectable steak and potatoes meal: Have it send you flowers, for example. But we'll stick with the tried and true way, flavors that romance the taste buds. Juicy steak gets crowned with a butter-and-herb combo that blesses every bite with pure buttery delight. Cheesy mashed potatoes and fresh zucchini round out a meal that makes you love it, one bite at a time. Tip: Easier way to mince chives? Line up chive sprigs so they're all going one direction. Use your knife in a rocking motion to chop finely until the herbs are properly minced!
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 adding on shrimp, pat dry and season with a pinch of salt and pepper. After cooking the zucchini, wipe pan clean and return to medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature of 145 degrees, 1-2 minutes.
If using chicken breasts, follow same instructions as steaks in Steps 1 and 4, cooking over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using NY Strip Steak, follow same instructions as steaks in Steps 1 and 4, cooking over medium heat until steak reaches minimum internal temperature, 9-11 minutes per side. Halve to serve.
If using ribeye, follow same instructions as steaks in Steps 1 and 4, cooking over medium heat until steak reaches minimum internal temperature, 4-6 minutes per side. Halve to serve.
Prepare the Ingredients
Trim zucchini ends and cut into ½" slices on an angle.
Cut potatoes into large chunks.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Make the Mashed Potatoes
Bring a medium pot with potato chunks and 1 tsp. salt covered by water to a boil. Cook until fork-tender, 14-18 minutes.
Reserve ¼ cup potato cooking water. Drain potatoes in a colander and return to pot.
Add sour cream, seasoning blend, cheese, half the butter (reserve remaining for garlic-herb butter), and ¼ tsp. salt to pot. Mash until smooth. If potatoes are too dry, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.
While potatoes boil, cook steaks.
Cook the Steaks
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add steaks to hot pan, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Transfer steaks 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 and seasoned salt to hot pan and cook undisturbed until starting to brown, 2-3 minutes.
Then, stir occasionally until softened, 3-4 minutes.
Remove from burner.
While zucchini cooks, make butter.
Make Garlic-Herb Butter and Finish Dish
Thoroughly combine remaining softened butter, 1 tsp. garlic (add more to taste), and chives in a mixing bowl.
Plate dish as pictured on front of card, topping steak with garlic-herb butter. Bon appétit!
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