Grilled Steak Sandwich with Queso Fresco Corn
easy prep & grill bag included
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk, Wheat
Chef
David Padilla
Fire her up! You can have a name for your grill, a special spot for her (or him) on your deck, or even a decorative cover, but your grill will never feel as loved as when you place our special ready to grill meals on the hot rack. These meals are specially designed by our chefs with little to no prep, but maximum to infinity flavor. Whether sunny or snowy, winter or summer, grilled meals bring the best flavor. Order this, and we think you'll agree.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
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2 French Rolls
- 6 oz. Black Beans
- 5 oz. Corn Kernels
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3.7 oz. Cheese Sauce
- 2 oz. Red Salsa
- ½ oz. Baby Arugula
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½ oz. Queso Fresco
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1 Tbsp. Chipotle Pesto
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) DOpzWJPr
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Calories870
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Carbohydrates88g
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Net Carbs81g
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Fat34g
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Protein53g
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Sodium1590mg
Recipe Steps
You Will Need
- Salt
- Pepper
- Cooking Spray
- 1 Mixing Bowl
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 14 oz. NY strip steak or 28 oz. NY strip steak, follow same instructions as sirloin in Steps 1 and 2, cooking in batches if necessary until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve.
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If using chicken breasts, follow same instructions as sirloin in Steps 1 and 2, cooking until chicken reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.
Place corn, black beans, salsa, and a pinch of pepper in provided grill bag. Roll open end of bag to seal and gently shake to mix.Pat steaks dry, and season both sides with a pinch of salt and pepper. -
2 Grill the Meal
Place grill bag on hot grill and cook until corn is warmed through, 10-12 minutes.
While grill bag cooks, place steaks on hot grill and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.Transfer steaks to a clean cutting board and rest, 5 minutes.Separate French roll halves. Place rolls, cut-side down, on hot grill and toast, 30-60 seconds. -
3 Finish the Dish
Carefully, open grill bag and scoop out corn.
Thinly slice steaks.Combine cheese sauce and pesto in a mixing bowl.Plate dish as pictured on front of card, slathering bottom roll with cheese sauce-pesto and topping with steak, arugula, and top roll. Garnish corn with queso fresco. Bon appétit! -
4 For a Rain Day
If cooking indoors, pat steaks dry, and season both sides with a pinch of salt and pepper. Thoroughly rinse any fresh produce and pat dry. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steak to hot pan and cook until steak reaches a minimum internal temperature of 145 degrees, 5-7 minutes per side. Transfer steak to a clean cutting board and rest, 5 minutes. While steak cooks, place another medium non-stick pan over medium heat and add 2 tsp. olive oil. Add corn salad and a pinch of pepper to hot pan and stir occasionally until tender, 3-5 minutes. Remove from burner. Thinly slice steaks. Combine cheese sauce and pesto in a mixing bowl. Follow same plating instructions as grilling.
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