Meal Kit

Empanada Steak Sandwich with Cilantro Chimichurri

with roasted seasoned potatoes

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Wheat

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)

  • 1 Jalapeño Pepper
  • Info
    2 tsp. Beef Demi-Glace
  • ¼ oz. Cilantro
  • Info
    2 oz. Shredded Mozzarella
  • 12 oz. Yukon Potatoes
  • 2 Garlic Cloves
  • Info
    1 oz. Garlic & Herb Goat Cheese
  • 2 tsp. Taco Seasoning
  • 10 oz. Steak Strips
  • Info
    2 French Rolls

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
    937
  • Carbohydrates
    91g
  • Fat
    41g
  • Protein
    51g
  • Sodium
    1683mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing 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
  1. 1

    Roast the Potatoes

    Cut potatoes into 1" pieces. Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, taco seasoning, and a pinch of salt and pepper. Spread into a single layer and roast until tender and lightly browned, 15-20 minutes While potatoes cook, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Mince cilantro, leaves and stems Mince garlic. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. Separate steak strips into a single layer and pat dry.

  3. 3

    Make the Chimichurri

    Combine cilantro, garlic, jalapeño (to taste), 1 Tbsp. olive oil, 1 Tbsp. water, and a pinch of salt and pepper in a mixing bowl. Set aside.

  4. 4

    Cook the Steak Strip Mixture

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Add beef demi-glace, herb and goat cheese (crumbling with your hands if needed), 2 Tbsp. water, and a pinch of pepper. Stir occasionally until combined, 1-2 minutes. Top with mozzarella and remove from burner.

  5. 5

    Finish the DIsh

    Plate dish as pictured on front of card, topping roll with steak strip mixture and chimichurri. Bon appétit!

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