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
Large Oven-Safe Pan
Before You Cook
Prepare the Ingredients
Trim ends off parsnips and peel. Cut into ½" dice.
Stem and coarsely chop thyme.
Cut potatoes into ½" dice.
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Roast the Vegetables
Place a large oven-safe pan over medium-high heat and add 2 Tbsp. olive oil. Add potatoes and parsnips to hot pan and stir often until lightly browned, 3-4 minutes.
Season with seasoning blend, ¼ tsp. salt, and a pinch of pepper
Place pan in hot oven and roast until tender, 15-18 minutes.
While vegetables roast, cook steak.
Cook the Steak
Place a medium non-stick pan over medium heat and add 2 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.
Remove steaks to a plate.
Wipe clean and reserve pan.
Make the Sauce
Return pan used to cook steaks to medium heat and add 1 tsp. olive oil.
Add garlic and cook until aromatic, 30-60 seconds.
Add cream, thyme, and a pinch of salt and pepper. Bring to a boil and reduce slightly, 1-2 minutes.
Finish the Dish
Plate dish as pictured on front of card, garnishing steak with sauce. Bon appétit!
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