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 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

In Your Box (serves 2)

  • Info
    2 oz. Remoulade
  • 3 oz. Corn Kernels
  • 1 Green Bell Pepper
  • 18 oz. Sweet Potato
  • 1 tsp. Bayou Blend
  • Info
    1 oz. Crispy Fried Onions
  • 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
    826
  • Carbohydrates
    77g
  • Fat
    39g
  • Protein
    45g
  • Sodium
    1616mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Prepare the Ingredients

    Peel and cut sweet potato into ½" 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

    Start the Vegetables

    Place sweet potato and bell pepper on prepared baking sheet and toss with seasoning blend, ½ 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

    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

    Finish the Vegetables

    Gently flip vegetables and add corn. Roast again until warmed through, 3-5 minutes.

  • 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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