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.
You Will Need
Medium Non-Stick Pan
Before You Cook
Roast the Sweet Potato
Quarter sweet potato lengthwise, then cut into ½" pieces.
Place sweet potato pieces on prepared baking sheet and toss with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Massage oil into potatoes.
Spread into a single layer and roast in hot oven until lightly browned and tender, 24- 26 minutes.
While sweet potato roasts, prepare ingredients.
Prepare the Ingredients
Slice half the jalapeño into thin rounds. Seed, remove ribs, and mince remaining jalapeño. Wash hands and cutting board after working with jalapeño.
Mince cilantro (no need to stem).
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Make the Butter
In a mixing bowl, combine butter,1 tsp. minced jalapeno (reserve rounds for garnish), half the cilantro (reserve remaining for garnish), and a pinch of pepper. Refrigerate until ready to use.
Cook the Steak
Place a medium non-stick pan over medium heat with 2 tsp. olive oil.
Place steaks in hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove to a plate and rest 2-3 minutes.
Finish the Dish
Plate dish as pictured on front of card, garnishing sweet potatoes with cheese, jalapeño rounds (to taste), and remaining cilantro, and garnishing steaks with butter. Bon appétit!
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