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.
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You Will Need
Medium Oven-Safe Pan
Before You Cook
Start Potatoes and Prepare Ingredients
Quarter potatoes lengthwise and cut into ¼" 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.
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.
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, ¼ tsp. salt, and a pinch of pepper. Stir to combine.
Wipe pan clean and reserve.
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.
Make the Potato Salad
In another mixing bowl, combine cooked potatoes, mustard, remaining parsley, 2 tsp. olive oil, ¼ 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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