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
A note about serious food allergies
The pure delight of the southwest flavors can't be confined to one kind of meal. Indeed, we aren't ones for that kind of culinary snobbery around here; we're strictly about the flavor. And the flavor is here, with a rich butter mixed with fajita seasonings being melted over a perfectly tender steak. The gratin will make your taste buds sing: a bit of hatch chile mixed in with melty cheese and potatoes? South by Southwest, indeed.
USDA Choice New York Strip Steak (1 Steak, Serves 2)
Shredded Oaxacan Cheese
Chopped Green Hatch Chiles
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.
You Will Need
Small Oven-Safe Casserole Dish
Medium Non-Stick Pan
Before You Cook
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
Start Potatoes and Prepare Ingredients
Slice potatoes into ¼" rounds. Bring a medium pot with potatoes covered by lightly salted water to a boil over medium-high heat. Reduce 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.
If using filets mignon, follow same instructions and season same amount.
Bake the Gratin
Return pot with potatoes to medium-high heat. Add cream to hot pot. Bring to a boil and remove from burner.
Gently stir in half the cheese (reserve remaining for topping gratin), hatch chiles, 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.
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.
If using filets mignon, follow same instructions.
Roast Asparagus and Finish Steak
Add asparagus to empty half of baking sheet. Toss with ½ tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into asparagus.
Spread into a single layer. Roast in hot oven until asparagus is tender and steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes.
If using filets mignon, follow same instructions and cook until steak reaches a minimum internal temperature of 145 degrees, 7-9 minutes.
While steak and asparagus roast, make butter.
Make Fajita Butter and Finish Dish
In a mixing bowl, combine butter and remaining seasoning blend.
Rest cooked steak, 5 minutes. Halve to serve. If desired, cut halves into ½" slices.
Plate dish as pictured on front of card, topping steak with fajita butter. Bon appétit!
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