Meal Kit
Culinary Collection
NY Strip Steak and Chipotle Lime Butter Shrimp
with fajita spiced potatoes and Mexican-style elotes
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Eggs
Chef
Ryan Pugh
Surf and turf, in our minds, usually tends towards the Atlantic ocean, with lobster and a vat of butter and a simple steak. We're taking our fishing boats and our pastures down to the Gulf of Mexico, where we're coating the shrimp with chipotle lime butter. The corn is beyond simple butter and salt; we're going full Mexican street corn (elotes) preparation with herbaceous cilantro and cheese. Surf and turf? No. Mar y Tierra!
In Your Box (serves 2)
- 2 Ears of Corn
- 16 oz. USDA Choice New York Strip Steaks
- 12 oz. Fingerling Potatoes
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8 oz. Shrimp
- 1 Lime
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2 oz. Grated Cotija Cheese
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1⅗ oz. Chipotle Butter
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1.26 oz. Mayonnaise
- ¼ oz. Cilantro
- 2 tsp. Fajita Seasoning
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1 tsp. Chipotle Pesto
- 1½ tsp. Cornstarch
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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Calories1120
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Carbohydrates48g
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Net Carbs40g
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Fat69g
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Protein81g
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Sodium2730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Medium Non-Stick Pans
- 1 Baking Sheet
- 2 Mixing Bowls
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 Corn and Potatoes
Quarter potatoes lengthwise. In a mixing bowl, combine potatoes, 1 tsp. olive oil, and a pinch of salt and pepper.
Peel husk off corn. Place corn on a piece of foil and top with 1 tsp. olive oil and a pinch of salt. Wrap corn.Place potatoes on one half of prepared baking sheet and spread into a single layer. Reserve bowl; no need to wipe clean. Place corn packet in empty space.Roast in hot oven until potatoes are golden brown, 15-20 minutes, flipping potatoes once halfway through.Transfer roasted potatoes to reserved bowl. Stir in seasoning blend until coated. Potatoes will be hot! Use a utensil.While vegetables roast, prepare ingredients. -
2 Prepare Ingredients and Make Aioli
Zest and halve lime. Cut one half into wedges and juice the other half.
Stem cilantro and coarsely chop.In another mixing bowl, combine mayonnaise and chipotle pesto (to taste). Set aside.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.Pat shrimp dry. -
3 Cook the Steaks
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, 4-6 minutes per side. Remove from burner. Transfer steaks to a plate and tent with foil. Rest, at least 3 minutes.While steaks cook, cook shrimp. -
4 Cook the Shrimp
Heat 2 tsp. olive oil in another medium non-stick pan over medium-high heat.
Add shrimp to hot pan and cook undisturbed until opaque and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Stir in cornstarch until no dry cornstarch remains. -
5 Cook Sauce and Finish Dish
Add 1/2 cup water to hot pan. Bring to a simmer.
Once simmering, cook until sauce has slightly thickened and reduced by half, 2-4 minutes.Remove from burner. Stir in chipotle butter, half the cilantro (reserve remaining for corn), 1/2 tsp. lime zest, 2 tsp. lime juice, and 1/4 tsp. salt until combined and creamy.Plate dish as pictured on front of card, topping steak with shrimp and sauce. Garnish corn with aioli, half the cheese (reserve remaining for potatoes), and remaining cilantro. Garnish potatoes with remaining cheese. Bon appétit!
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