Blue Cheese Crusted Steak and Horseradish Sauce Potatoes
easy prep & grill bag included
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Eggs, Wheat, Soy
Chef
Sarah Thomsen
We've learned that doubling down on a good thing just brings you 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. Cooked Red Potatoes
- 6 oz. Sliced Red Bell Pepper
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2 oz. Sour Cream
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1 oz. Crispy Fried Onions
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1 oz. Blue Cheese Crumbles
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2 Tbsp. Horseradish Sauce
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2 tsp. Buttermilk Dill 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)
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Calories620
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Carbohydrates39g
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Net Carbs33g
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Fat31g
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Protein42g
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Sodium1280mg
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
Place potatoes, red bell pepper, and seasoning blend in provided grill bag. Roll open end of bag to seal and gently shake to mix.
Season steaks on both sides with 1/4 tsp. salt and a pinch of pepper.If using chicken, NY strip steak, or ribeye, follow same instructions. -
2 Grill the Meal
Place grill bag on hot grill and cook until red bell pepper is tender, 10-12 minutes.
Place steaks on hot grill. Cook undisturbed until browned on one side, 3-4 minutes.Flip steaks, then top with blue cheese. Cook until steaks reach a minimum internal temperature of 145 degrees, 6-8 minutes.If using NY strip steak, or ribeye, follow same instructions. If using chicken, follow same instructions until chicken reaches a minimum internal temperature of 165 degrees. -
3 Finish the Dish
Rest steaks at least 5 minutes.
Carefully, open grill bag and scoop out vegetables. Gently mix vegetables with horseradish sauce and sour cream.Plate dish as pictured on front of card, garnishing vegetables with crispy onions. Bon appétit! -
4 For a Rainy Day
If cooking indoors, preheat oven to 425 degrees. Prepare a baking sheet with foil and cooking spray. Pat steaks dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Place potatoes, bell peppers, and seasoning blend on prepared baking sheet and gently toss to coat. Spread into a single layer. Roast in hot oven until browned and tender, 15-18 minutes. While potatoes roast, place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add steaks to hot pan and cook until browned on one side, 3-4 minutes. Flip steaks, and top each with blue cheese. Cook until steak reaches a minimum internal temperature of 145 degrees, 6-8 minutes. Remove from burner. Carefully mix vegetables with horseradish sauce and sour cream. Follow same plating instructions.
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