All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
Ain't nothing like a bit of blackening seasoning to turn the workaday steak into something special, adding that bit of flavor that dances around spice without quite touching it. You'll love it just as much as you love the red pepper pesto-y shrimp and the cheesy mashed potatoes, as well as the fresh green beans. A delicious steak, creamy shrimp, mashed potatoes, and green beans… ain't nothing like it.
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
Large Non-Stick Pan
Before You Cook
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
Start the Potatoes
Bring a medium pot with potatoes covered by water to a boil. Cook until fork-tender, 10-15 minutes.Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.Add half the potato cooking water, garlic salt, cream cheese, a pinch of salt, and cheese. Mash until combined and slightly chunky. If too thick, add additional potato cooking water, 1 tsp. at a time, until desired consistency is reached.While potatoes boil, continue recipe.
Prepare Ingredients and Make Sauce
Trim ends off green beans.
Peel and halve shallot. Slice halves into thin strips.In a mixing bowl, combine pesto and mayonnaise. Set aside.Pat steaks dry and season both sides with 1/4 tsp. salt, a pinch of pepper, and blackening seasoning.Pat shrimp dry.
Roast the Green beans
Place green beans and shallot on prepared baking sheet. Toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.
Spread into a single layer. Roast in hot oven until beans are tender but still crisp, 11-15 minutes.While green beans roast, continue recipe.
Cook the Steak
Place a large 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 4-7 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. Transfer to a plate. Rest, 3 minutes.Wipe pan clean and reserve.
Cook Shrimp and Finish Dish
Return pan used to cook steaks to medium-high heat and add 1 tsp. olive oil.
Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. Add sauce and gently stir or toss until shrimp are coated.Plate dish as pictured on front of card. Bon appétit!
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