Meal Kit

Ranchero Steak

with corn and red-eye BBQ sauce

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, 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

In Your Box (serves 2)

  • 2 Ears of Corn
  • 1 Russet Potatoes
  • 2 Sirloin Steaks
  • 1 oz. Ketchup
  • ½ fl. oz. Balsamic Glaze
  • Info
    ⅗ oz. Butter
  • Info
    1 Tbsp. Coffee Rub
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
  • 1 Mixing Bowl
  • 1 Grill Pan or Outdoor Grill

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

    Prepare the Ingredients

    Cut potato into eight wedges. Pat steaks dry and season with a pinch of salt and pepper.

  2. 2

    Roast Potatoes and Corn

    Place corn directly on oven rack and roast until husk is dry and lightly charred, 25-28 minutes. Place potato on prepared baking sheet. Drizzle with 2 tsp. olive oil and rub to coat thoroughly. Cover with another piece of foil, crimping sides to form a tight seal. Roast until tender, 23-26 minutes. While vegetables roast, make red eye BBQ sauce.

  3. 3

    Make the Red Eye BBQ Sauce

    Combine ketchup, seasoning, balsamic glaze, and 1 Tbsp. water in a mixing bowl.

  4. 4

    Grill the Steaks

    Coat an outdoor grill or grill pan with cooking spray. Preheat grill over medium heat. Place steaks on grill and cook until charred and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove to a plate, brush with half the red eye BBQ sauce, and rest 5 minutes.

  5. 5

    Grill the Potatoes

    Carefully place potatoes on grill perpendicular to slats. Grill until charred, 2-3 minutes per side. Season with 1/4 tsp. salt and a pinch of pepper.

  6. 6

    Finish the Dish

    Add any accumulated juices from resting steaks to remaining red eye BBQ sauce. Carefully shuck corn, brush with butter, and season with a pinch of salt. Place steak on a plate. Serve alongside corn and potatoes. Serve red eye BBQ sauce on the side.

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