Meal Kit
Culinary Collection
Ancho Sirloin
with chipotle pesto butter and potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk
Chef
Maija Barnes
If you're looking for something to elevate your weekday or just treat yourself to something nice, this is the meal for you! Smoky savory steak, crispy potatoes, and a side of dressed up green beans - we made sure this meal gave you a packed plate with flavor and a full stomach in mind!
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 8 oz. Red Potatoes
- 6 oz. Trimmed Green Beans
- 1 oz. Pepitas
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⅗ oz. Butter
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½ oz. Grated Cotija Cheese
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1 Tbsp. Chipotle Pesto
- ¼ oz. Cilantro
- 2 tsp. Ancho Cinnamon Rub
- 1 tsp. Garlic Pepper
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.
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Nutrition (per serving) d3VXzNqD
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Calories720
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Carbohydrates34g
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Net Carbs28g
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Fat48g
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Protein46g
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Sodium1700mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
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
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If using chicken breasts, follow same instructions as steak in Step 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filet mignon or NY strip steak, follow same instructions as sirloin steak in Step 4, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Cut potatoes into 1/2"-thick slices.
Trim ends off green beans, if necessary.Stem and mince cilantro.Coarsely chop pepitas. -
2 Roast the Potatoes
Place potatoes on prepared baking sheet and top with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes. Spread into an even layer.
Roast in hot oven until browned and tender, 25-27 minutes.Carefully remove from oven. Top with cilantro and toss to combine. Sheet and potatoes will be hot! Use a utensil and oven mitt.While potatoes roast, continue recipe. -
3 Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.
Add 1/4 cup water, 1/4 tsp. salt, and garlic pepper. Cover and cook until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner.While green beans cook, continue recipe. -
4 Cook the Steaks
Pat steaks dry and season both sides with 1/4 tsp. salt and ancho cinnamon rub (use less if spice-averse).
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner. Rest, 3 minutes.While steaks cook, continue recipe. -
5 Make Pesto Butter and Finish Dish
In a mixing bowl, thoroughly combine softened butter and pesto (to taste).
Plate dish as pictured on front of card, topping steak with pesto butter (to taste) and garnishing green beans with cheese and pepitas. Bon appétit!
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