Express
Premium
Chipotle-Peach Glazed Steak
with smashed potatoes and peppers
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Fish (Anchovy), Milk
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Under %{max_calories} calories
- Gluten-Smart
Chef
Maija Barnes
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 8 oz. Yukon Potatoes
- 6 oz. Rainbow Baby Bell Peppers
- 1 oz. Peach Preserves
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⅘ oz. Chile Lime Butter
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½ oz. Grated Cotija Cheese
- ¼ oz. Cilantro
- 1 tsp. Chipotle Pepper Paste
- ½ tsp. Garlic Salt
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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Carbohydrates37g
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Net Carbs34g
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Fat34g
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Protein41g
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Sodium1120mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Large 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
Customize It Instructions
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If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Stem and mince cilantro.
Remove stems and seeds, and cut bell peppers into 1/2" dice.Pat steaks dry and season both sides with garlic salt and a pinch of pepper. -
2 Smash Potatoes and Cook Vegetables
Prick potatoes all over with a fork. Place potatoes in a microwave-safe bowl with 1 Tbsp. water. Cover with a damp paper towel. Microwave covered until tender, 4-6 minutes.
Carefully remove from microwave. Using the flat side of an object (like a drinking glass), press down gently to smash each potato until 1/2" thick.Place a large non-stick pan over medium heat and add 1 tsp. olive oil.Add bell peppers, smashed potatoes, and 1/4 tsp. salt to hot pan. Stir occasionally until peppers are tender and potatoes are crispy, 6-8 minutes.Remove from burner. Add cilantro and stir to combine.While vegetables cook, continue recipe. -
3 Cook the Steaks
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Transfer steaks to a plate and cover with foil. Rest, 3 minutes.Keep pan over medium heat; no need to wipe clean. -
4 Make Sauce and Finish Dish
Add 2 Tbsp. water, peach preserves, and chipotle paste (to taste) to hot pan. Stir often and bring to a simmer.
Once simmering, stir occasionally until sauce thickens, 2-3 minutes.Remove from burner. Stir in butter until melted and combined.Plate dish as pictured on front of card, topping steak with sauce (to taste) and garnishing vegetables with cheese. Bon appétit!
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