Fajita Butter Sirloin Steak

with hatch chili potato gratin and asparagus

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk

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
    4 oz. Light Cream
  • 1 tsp. Fajita Seasoning
  • Info
    1 oz. Shredded Oaxacan Cheese
  • 1 oz. Chopped Green Hatch Chiles
  • 5 oz. Asparagus
  • 12 oz. Yukon Potatoes
  • 12 oz. Sirloin Steaks
  • Info
    ⅗ oz. Butter

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
    618
  • Carbohydrates
    38g
  • Fat
    33g
  • Protein
    45g
  • Sodium
    1187mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Small Oven-Safe Casserole Dish
  • 1 Medium Pot

Before You Cook

  • 1

    Start Potatoes and Prepare Ingredients

    Slice potatoes into ¼" thick rounds. Bring potatoes covered by lightly salted water to a boil in a medium pot over high heat. Reduce heat to medium and simmer until softened, 5-7 minutes. Drain potatoes in a colander and return to pot. While potatoes cook, trim woody ends off asparagus. Pat steak dry, and season both sides with half the seasoning blend (reserve remaining for butter), ¼ tsp. salt, and a pinch of pepper.

  • 2

    Bake the Gratin

    Return pot with potatoes to medium-high heat. Add cream to hot pot and bring to a boil. Once boiling, remove from burner. Gently stir in half the cheese (reserve remaining for topping gratin), hatch chiles (to taste), ¼ tsp. salt, and a pinch of pepper. Transfer potato mixture to prepared casserole dish and top with remaining cheese. Bake in hot oven until cheese is golden brown, 20-22 minutes. While gratin bakes, cook steak.

  • 3

    Sear the Steak

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak to hot pan and cook undisturbed until browned, 2-3 minutes. Transfer steak, seared-side up, to one half of prepared baking sheet. Steak will finish cooking in a later step.

  • 4

    Roast Asparagus and Finish Steak

    Add asparagus to empty half of baking sheet, and toss with ½ tsp. olive oil and a pinch of salt and pepper. Massage oil and seasoning into asparagus. Spread asparagus into a single layer on their side. Roast in hot oven until asparagus is tender and steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes. While steak and asparagus roast, make butter.

  • 5

    Make Fajita Butter and Finish Dish

    In a mixing bowl, combine butter and remaining seasoning blend. Plate dish as pictured on front of card, topping steak with fajita butter. Bon appétit!

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.