Grilled Sirloin Steak with Fajita Butter and Mexican Creamed Corn
easy prep & grill bag included
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Ryan Pugh
Fire her up! You can have a name for your grill, a special spot for her (or him) on your deck, or even a decorative cover, but your grill will never feel as loved as when you place our special ready to grill meals on the hot rack. These meals are specially designed by our chefs with little to no prep, but maximum to infinity flavor. Whether sunny or snowy, winter or summer, grilled meals bring the best flavor. Order this, and we think you'll agree.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 6 oz. Pepper and Onion Mix
- 5 oz. Corn Kernels
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2 oz. Light Cream Cheese
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1 oz. Grated Parmesan
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⅗ oz. Butter
- ¼ oz. Cilantro
- 1 tsp. Fajita Seasoning
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) pq1vjvO5
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Calories620
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Carbohydrates24g
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Net Carbs22g
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Fat36g
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Protein46g
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Sodium1140mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Mixing Bowl
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, follow same instructions as steaks in Steps 1 and 2, grilling until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using 14 oz. NY strip steak or 28 oz. NY strip steak, follow same instructions as steaks in Steps 1 and 2, cooking in batches if necessary and grilling until NY strip reaches minimum internal temperature, 7-9 minutes per side. Halve to serve.
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1 Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.
Place corn, pepper and onion mix, cream cheese, 1 Tbsp. water, and 1/4 tsp. salt in provided grill bag. Roll open end of bag to seal and gently shake to mix.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. Drizzle with 1 tsp. olive oil. -
2 Grill the Meal
Place grill bag on hot grill and cook until pepper and onion mix is tender, 15-18 minutes, flipping once halfway through.
While grill bag cooks, place steaks on hot grill and cook until steaks reach a minimum internal temperature of 145 degrees, 4-5 minutes per side.Remove steaks to a plate and rest, 3 minutes. -
3 Finish the Dish
Carefully, open grill bag and add Parmesan. Mix to combine.
In a mixing bowl, combine butter and fajita seasoning until smooth.Stem cilantro.Plate dish as pictured on front of card, topping steak with fajita butter and garnishing vegetables with cilantro. Bon appétit! -
4 For a Rainy Day...
If cooking indoors, stem cilantro. Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium 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. While steaks cook, place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pepper and onion mix and corn to hot pan and stir occasionally until tender, 3-5 minutes. Remove from burner and stir in cream cheese, 1/4 tsp. salt, and Parmesan. In a mixing bowl, combine butter and fajita seasoning. Follow same plating instructions. Bon appétit!
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