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
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

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

  • Step 1 - Prepare the Ingredients

    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

    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

    Make the Red Eye BBQ Sauce

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

  • Step 4 - Grill the Steaks

    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

    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

    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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