Crispy Onion-Crusted Grilled Steak with Cheddar Potatoes
easy prep & grill bag included
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 6 days
Contains: Milk, Eggs, Wheat
Chef
Ryan Pugh
We've learned that doubling down on a good thing brings you just that much more goodness and, dare we say, magic. Well, we've waved our wand and brought out the rabbit and the hat (not literally). Our new Fresh and Easy line is actually as straightforward as it sounds: fresh ingredients, easy assembly and instructions, with all the fantastic flavors you've come to expect. The only magic is what you bring: the love of making dinner for your friends and family.
In Your Box (serves 2)
- 12 oz. Ranch Steaks
- 10 oz. Precooked Seasoned Potatoes
- 5 oz. Corn Kernels
- 2 oz. Sliced Yellow Onions
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2 oz. Shredded Cheddar Cheese
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0.84 oz. Chipotle Aioli
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½ oz. Crispy Fried Onions
- 1 Tbsp. Taco Seasoning
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) pq1v9nO5
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Calories770
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Carbohydrates46g
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Net Carbs42g
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Fat43g
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Protein47g
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Sodium1950mg
Recipe Steps
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
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1 Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium-high heat. Thoroughly rinse any fresh produce and pat dry.
Place potatoes, onions, corn, seasoning blend, 2 Tbsp. water, and a pinch of salt in provided grill bag. Roll open end of bag to seal and gently shake to mix.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. Drizzle with 1 tsp. olive oil.If using ribeye or chicken breasts, follow same instructions. -
2 Grill the Meal
Place grill bag on hot grill and cook until potatoes are warmed through, 16-18 minutes.
Place steaks on hot grill and cook until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.If using ribeye, follow same instructions. If using chicken breasts, grill until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Transfer steaks to a plate and rest, 5 minutes. -
3 Finish the Meal
Carefully, open grill bag and scoop out potato mixture. Stir cheese into potato mixture.
Coarsely crush crispy onions.If using ribeye, halve to serve.Plate dish as pictured on front of card, topping steak with chipotle aioli (to taste) and crispy onions. Bon appétit! -
4 For a Rainy Day..
If cooking indoors, preheat oven to 400 degrees. Thoroughly rinse any fresh produce and pat dry. Prepare a baking sheet with foil and cooking spray. Toss potatoes, onions, corn, seasoning blend, 2 tsp. olive oil, and a pinch of salt on prepared baking sheet until combined. Spread into a single layer and roast in hot oven until onions are soft, 16-18 minutes.
While potatoes cook, pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. 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.Top potato mixture with cheese. Coarsely crush crispy onions. Follow same plating instructions as grilling.
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