Meal Kit

London Broil Sirloin Steak

with potato salad and corn salsa

Prep & Cook Time: 45-55 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Soy

Calories Conscious
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 you!
A note about serious food allergies

Don't let the title fool you into thinking this meal has anything to do with the Queen or that foggy metropolis she lives in. What this meal does have is a succulent, juicy steak, cooked by you to perfection after marinating a Worcestershire (how British sounding!) and soy sauce (eh, not so much) mix. It also has a mustard potato salad, full of delightful pucker potential, and a corn and tomato salsa that ties every component of the meal together nicely. London the town may not be calling, but this meal is shouting that it's just right for you.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 1 Ear of Corn
  • 2 Sirloin Steaks
  • 4 oz. Grape Tomatoes
  • Info
    1 fl. oz. Worcestershire Sauce
  • 2 Tbsp. Grained Dijon Mustard
  • ¼ oz. Parsley
  • Info
    ⅕ fl. oz. Tamari Soy Sauce
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 3 Mixing Bowls
  • 1 Medium Oven-Safe 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
  1. 1

    Start Potatoes and Prepare Ingredients

    Quarter potatoes lengthwise and cut into 1/4" pieces. Place on prepared baking sheet and toss with 1 Tbsp. olive oil and a pinch of salt and pepper.

    Spread into a single layer and roast in hot oven until tender and browned, 18-22 minutes.

    While potatoes roast, halve tomatoes.

    Peel husk off corn and carefully remove kernels from cob.

    Mince parsley, leaves and stems.

  2. 2

    Marinate the Steak

    Combine Worchestershire and soy sauce in a mixing bowl.

    Pat steaks dry, and season both sides with a pinch of salt and pepper. Using a fork, poke each steak, 15-20 times per side. Puncturing allows the marinade to penetrate the steaks more fully.

    Place steaks in bowl with Worchestershire-soy sauce and marinate at least 15 minutes, flipping steaks every 5 minutes.

    While steak marinates, prepare salsa.

  3. 3

    Make the Corn Salsa

    Place a medium oven-safe pan over medium-high heat.

    Add 1 tsp. olive oil and corn to hot pan and stir often until slightly charred, 2-3 minutes.

    Remove from burner. Transfer corn to another mixing bowl. Add tomatoes, half the parsley (reserve remaining for potato salad), 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Stir to combine.

    Wipe pan clean and reserve.

  4. 4

    Cook the Steak

    Return pan used to char corn to medium heat and add 2 tsp. olive oil. Remove steaks from marinade, letting excess drip off. Reserve marinade.

    Add steaks to hot pan and sear undisturbed until lightly browned, 2-3 minutes.

    Flip steaks, and pour reserved marinade over. Place pan in hot oven and roast until steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes.

    Remove from oven and carefully spoon pan juices over steaks.

    While steaks roast, make potato salad.

  5. 5

    Make the Potato Salad

    In another mixing bowl, combine cooked potatoes, mustard, remaining parsley, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

    Plate dish as pictured on front of card, topping steaks with corn salsa. Bon appétit!

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