Meal Kit
Cajun Butter Steak
with green chili macaroni salad & cheesy corn
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Patrick Le Beau
In Your Box (serves 2)
- 2 Ear of Corn
- 12 oz. Sirloin Steaks
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3 fl. oz. Green Chili Aioli
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3 oz. Elbow Macaroni
- 1 Lime
- 1 Celery Stalk
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1 oz. Grated Cotija Cheese
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⅗ oz. Butter
- 1 tsp. Cajun 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) 2PZVv6P9
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Calories970
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Carbohydrates45g
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Net Carbs41g
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Fat69g
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Protein46g
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Sodium1650mg
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 cooking pasta
bring 4 cups water to a boil, cook pasta for 7-8 minutes until tender, drain and rinse under cold water until chilled
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2 prep
dice celery into 1/4 inch pieces
cut lime into squeezerscombine cajun seasoning and butter, mixsplit green chili aioil, reserving 2 t for corn -
3 macaroni salad
combine macaroni, celery, 1/4 t salt, and green chilil aioli minus 2 t
mix and place in fridge -
4 steaks and corn
heat grill over medium heat, rub 1 t oil per steak and 1 t oil per corn cob, season with pinch of salt and pepper per each side of the steaks and season corn with 1 pinch salt
grill 3 minutes, turn steak on same side still on grill to get marks, flip grill another 3 minutes, turn and cook on same side -
5 plate
plate, top corn with reserve aioli and cotija, serve with lime squeezer
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