Grilled Steak and Tomato Chipotle Butter with Southwestern Sweet Potatoes
easy prep & grill bag included
Prep & Cook Time:25-35 min.
Cook Within:6 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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 new 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.
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.
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
Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium-high. Thoroughly rinse any fresh produce and pat dry.
Place sweet potatoes, poblano, corn, 1 Tbsp. olive oil, seasoning rub, ¼ tsp. salt, and a pinch of pepper in provided grill bag. Roll open end of bag to seal and gently shake to mix.
Pat steaks dry, and season on both sides with ¼ tsp. salt and a pinch of pepper. Drizzle with 1 tsp. olive oil.
If using pork chops or chicken, follow same instructions.
Grill the Meal
Place grill bag on hot grill and cook until vegetables are warmed through, 16-20 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 from grill and rest, 3 minutes.
If using pork chops, follow same instructions. If using chicken, cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Finish the Meal
Carefully, open grill bag and scoop out vegetables.
Plate dish as pictured on front of card, topping steak with butter and garnishing vegetables with cheese and tortilla strips. Bon appétit!
For a Rainy Day...
If cooking indoors, preheat oven to 400 degrees. Thoroughly rinse any fresh produce and pat dry. Prepare a baking sheet with foil and cooking spray. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Place sweet potatoes, poblano, corn, 1 Tbsp. olive oil, seasoning rub, ¼ tsp. salt, and a pinch of pepper on prepared baking sheet and toss to coat. Spread into a single layer and roast in hot oven until sweet potatoes are tender, 16-20 minutes. While sweet potatoes roast, 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. Follow same instructions as grilling for plating.
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