BBQ Ranch Steak with Cheesy Potatoes and Corn

easy prep & grill bag included

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Eggs, Wheat

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 you!
A note about serious food allergies

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)

  • 8 oz. Cooked Red Potatoes
  • 2 tsp. Taco Seasoning
  • 2 Ears of Corn
  • 1½ oz. BBQ Sauce
  • Info
    1½ oz. Buttermilk Ranch Dressing
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • Info
    ½ oz. Crispy Jalapeños
  • 12 oz. Sirloin Steaks

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.

  • Nutrition (per serving)

  • Calories
    661
  • Carbohydrates
    41g
  • Fat
    35g
  • Protein
    48g
  • Sodium
    1268mg

Recipe Steps

  • 1

    Prepare the Ingredients

    Spray grill with cooking spray and heat grill to medium. Place potatoes, seasoning blend, and 2 tsp. olive oil in provided grill bag and roll open end of bag to seal. Shake gently to mix. Peel husks off corn. Season steaks on both sides with ¼ tsp. salt and a pinch of pepper. If using NY strip steak, follow same instructions.

  • 2

    Grill the Meal

    Place grill bag, window-side up, on hot grill and cook until potatoes are tender and heated through, 15-20 minutes. Do not close grill; heat from a closed grill will cause grill bag window to melt. Place corn on hot grill and cook until tender and charred, 4-6 minutes, rotating once halfway through. Place steaks on hot grill and cook until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. If using NY strip steak, follow same instructions, grilling until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side.

  • 3

    Finish the Dish

    Carefully open grill bag and scoop out potatoes. Top with cheese. Halve NY Strip to serve. Plate dish as pictured on front of card, topping steaks with ranch dressing and BBQ sauce. Garnish with crispy jalapeños (to taste). Bon appétit!

    For a rainy day... if cooking indoors, preheat oven to 400 degrees. Prepare a baking sheet with foil and cooking spray. Remove corn husks. Place on prepared baking sheet and drizzle with 2 tsp. olive oil and season with a pinch of salt and pepper. Bake, 10 minutes. After 10 minutes, push corn to one side, carefully turning. Add potatoes, seasoning blend, and 2 tsp. olive oil to empty half of baking sheet and carefully toss to combine. Spread into a single layer on their half and roast until corn is tender,7-9 minutes. While vegetables roast, pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Place steaks in hot pan and cook until golden brown and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Follow same plating instructions.

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