Ranchero Steak

with corn and red-eye BBQ sauce

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Calories Conscious
A note about serious food allergies

In Your Box (serves 2)

  • 1 Russet Potatoes
  • 2 Sirloin Steaks
  • 2 Ears of Corn
  • 1 oz. Ketchup
  • Info
    1 Tbsp. Coffee Rub
  • ½ fl. oz. Balsamic Glaze
  • Info
    ⅗ oz. Butter
  • Nutrition (per serving)

  • Calories
    601
  • Carbohydrates
    62g
  • Fat
    21g
  • Protein
    47g
  • Sodium
    1160mg

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

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

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

  • Step 2 - Roast Potatoes and Corn
    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.

  • Step 3 - Make the Red Eye BBQ Sauce
    3

    Make the Red Eye BBQ Sauce

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

  • Step 4 - Grill the Steaks
    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.

  • Step 5 - Grill the Potatoes
    5

    Grill the Potatoes

    Carefully place potatoes on grill perpendicular to slats. Grill until charred, 2-3 minutes per side. Season with ¼ tsp. salt and a pinch of pepper.

  • Step 6 - Finish the Dish
    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.