Grilled Steak and Spicy Jalapeño Ranch with Cheddar Potatoes
easy prep & grill bag included
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 6 days
Contains: Milk, Eggs, Wheat
Chef
Ryan Pugh
We've learned that doubling down on a good thing just brings you just that much more goodness and, dare we say, magic. Well, we've waved our wand and brought out the rabbit and the hat (not literally). Our Fresh and Easy line is actually as straightforward as it sounds; fresh ingredients, easy assembly and instructions, with all the fantastic flavors you've come to expect. The only magic is what you bring; the love of making dinner for your friends and family.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 8 oz. Precooked Seasoned Potatoes
- 3 oz. Diced Poblano
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2 fl. oz. Jalapeno Ranch Dressing
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1 oz. Shredded Cheddar Cheese
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½ oz. Crispy Fried Onions
- ½ tsp. Garlic Salt
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)
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Calories730
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Carbohydrates26g
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Net Carbs24g
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Fat49g
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Protein43g
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Sodium1600mg
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
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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 potatoes, poblano, a pinch of salt and pepper, and 1 Tbsp. water in grill bag. Roll open end of bag to seal and gently shake to mix.Pat steaks dry, and season on both sides with garlic salt and a pinch of pepper.If using 14 oz. NY strip steak, 28 oz. NY strip steak, ribeye, or chicken, follow same instructions. -
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 bag 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 to a plate and let rest, 5 minutes.If using 14 oz. NY strip steak or 28 oz. NY strip steak, grill until steak reaches a minimum internal temperature of 145 degrees, 7-9 minutes per side. If using ribeye, grill until steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. If using chicken, grill until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. -
3 Finish the Dish
Carefully, open grill bag and scoop out potatoes. Top with cheese.
If using NY Strip steak or ribeye, halve to serve. Top steaks with dressing (to taste) and crispy onions.Plate dish as pictured on front of card. Bon appétit! -
4 For a Rainy Day...
If cooking indoors, pat steaks dry, and season both sides with garlic salt and a pinch of 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, and a pinch of salt and pepper to hot pan and stir occasionally until tender, 7-10 minutes. Remove from burner. Follow same plating instructions.
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