Meal Kit
Idiot-Proof Steak Sandwich
with tomato relish and chimichurri aioli
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Eggs, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Gordon Ramsay
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In Your Box (serves 2)
- 2 Russet Potatoes
- 10 oz. Steak Strips
- 2 Ciabatta
- 4 oz. Grape Tomatoes
- 1 Shallot
- 1.76 oz. Mayonnaise
- 1 oz. Apple Cider Vinegar
- ½ oz. Baby Arugula
- 2 tsp. Blackening Seasoning
- 1 tsp. Chimichurri 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)
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Calories1110
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Carbohydrates93g
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Net Carbs86g
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Fat63g
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Protein43g
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Sodium1990mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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
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1 Roast the Potato Wedges
Cut potatoes into 1/2"-thick wedges and pat dry.
Place wedges on prepared baking sheet and toss with 2 tsp. olive oil, half the blackening seasoning (reserve remaining for steak strips), and a pinch of salt and pepper. Spread into a single layer.Roast in hot oven until golden-brown and tender, 25-30 minutes, flipping once halfway through.While potato wedges roast, continue recipe. -
2 Prepare Ingredients and Make Aioli
Combine half the vinegar (reserve remaining for relish) and chimichurri seasoning in a mixing bowl. Let sit, 1 minute.
After 1 minute, stir in mayonnaise and a pinch of salt and pepper. Vigorously stir in 1 Tbsp. olive oil until smooth and combined.Pat steak strips dry and separate pieces. Coarsely chop, if desired.Season with remaining blackening seasoning and a pinch of salt and pepper. -
3 Make the Relish
Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.
Peel and mince shallot.Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add shallots to hot pan and stir occasionally until softened, 2-3 minutes.Add tomatoes, 1/4 tsp. salt, and a pinch of pepper and stir occasionally until tomatoes begin to break down, 3-5 minutes.Add remaining vinegar and stir occasionally until reduced to a relish-like consistency, 2-3 minutes.Remove from burner.While relish cooks, continue recipe. -
4 Cook the Steak Strips
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Let oil heat, 3 minutes.
Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Remove from burner. Rest, 3 minutes.While steak strips cook, continue recipe. -
5 Toast Buns and Finish Dish
Evenly coat cut-sides of ciabatta with 2 tsp. olive oil.
Place buns directly on oven rack, cut-sides up, and toast in hot oven until golden-brown, 2-3 minutes.Carefully remove from oven.Plate dish as pictured on front of card, topping bottom bun with aioli, steak strips, relish, arugula, then top bun. Bon appétit!
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