Meal Kit
Ranchero Steak
with corn and red-eye BBQ sauce
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Jimmy Madla
In Your Box (serves 2)
- 2 Ears of Corn
- 1 Russet Potatoes
- 2 Sirloin Steaks
- 1 oz. Ketchup
- ½ fl. oz. Balsamic Glaze
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⅗ oz. Butter
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1 Tbsp. Coffee Rub
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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Calories460
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Carbohydrates43g
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Net Carbs41g
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Fat14g
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Protein41g
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Sodium550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
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 Prepare the Ingredients
Cut potato into eight wedges. Pat steaks dry and season with a pinch of salt and pepper.
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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.
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3 Make the Red Eye BBQ Sauce
Combine ketchup, seasoning, balsamic glaze, and 1 Tbsp. water in a mixing bowl.
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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.
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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.
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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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