Meal Kit

Cajun Crispy Onion Steak

with pepper, corn, and sweet potato hash

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Eggs, Wheat, Soy

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 18 oz. Sweet Potato
  • 12 oz. Sirloin Steaks
  • 1 Green Bell Pepper
  • 3 oz. Corn Kernels
  • Info
    2 oz. Remoulade
  • Info
    1 oz. Crispy Fried Onions
  • 1 tsp. Bayou Blend

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

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
  1. 1

    Prepare the Ingredients

    Peel and cut sweet potato into 1/2" dice.

    Stem, seed, remove ribs, and cut bell pepper into 1" dice.

    Coarsely crush crispy onions.

    Pat steaks dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Start the Vegetables

    Place sweet potato and bell pepper on prepared baking sheet and toss with seasoning blend, 1/2 tsp. salt, and 1 Tbsp. olive oil. Massage oil and seasoning into vegetables.

    Spread into a single layer and roast in hot oven until browned and tender, 18-20 minutes.

    While vegetables roast, cook steaks.

  3. 3

    Cook the Steak

    Once vegetables have cooked 8 minutes, place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.

    Transfer to a plate and rest at least 5 minutes.

    While steaks rest, finish vegetables.

  4. 4

    Finish the Vegetables

    Gently flip vegetables and add corn.

    Roast again until warmed through, 3-5 minutes.

  5. 5

    Finish the Dish

    Top steaks with remoulade sauce (to taste). Plate dish as pictured on front of card, garnishing steaks with crispy onions. Bon appétit!

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