Grilled Steak and Spicy Jalapeño Ranch with Cheddar Potatoes

easy prep & grill bag included

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Milk, Eggs, 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)

  • Info
    2 fl. oz. Jalapeño Ranch Dressing
  • ½ tsp. Garlic Salt
  • 3 oz. Diced Poblano
  • Info
    ½ oz. Crispy Fried Onions
  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    0.42 oz. Mayonnaise
  • 8 oz. Cooked Red Potatoes
  • 12 oz. Sirloin Steaks

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
    710
  • Carbohydrates
    27g
  • Fat
    46g
  • Protein
    45g
  • Sodium
    1621mg

Recipe Steps

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

    Prepare the Ingredients

    Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry. Place potatoes, poblano, garlic salt, ¼ tsp. salt, a pinch of pepper, and 1 Tbsp. water in grill bag. Roll open end of bag to seal and gently shake to mix. Season steaks on both sides with a pinch of salt and pepper.

  2. 2

    Grill the Meal

    Place grill bag on hot grill and cook until potatoes have softened, 12-14 minutes, flipping once halfway through. While grill bags cooks, place steaks on hot grill and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove steaks from grill and let rest, 5 minutes.

  3. 3

    Finish the Dish

    Carefully, open grill bag and add cheese. Reseal bag and shake gently, allowing cheese to melt. Top steaks evenly with mayonnaise and crispy onions, pressing gently to adhere. Plate dish as pictured on front of card, drizzling dressing (to taste) over steaks. Bon appétit!

  4. 4

    For a Rainy Day...

    If cooking indoors, pat steaks dry, and season both sides with a pinch of salt and pepper. Thoroughly rinse any fresh produce and pat dry. Place a medium non-stick pan over medium heat and add 1 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 a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add potatoes, poblano, garlic salt, ¼ tsp. salt, and a pinch of pepper to hot pan and stir occasionally until tender, 7-10 minutes. Remove from burner. Follow same plating instructions.

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