Meal Kit
Culinary Collection
Seared NY Strip Steak and Creamed Poblano Corn Sauce
with Fajita Roasted Potatoes and Broccoli
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Jimmy Cababa
In Your Box (serves 2)
- 16 oz. USDA Choice New York Strip Steak
- 12 oz. Fingerling Potatoes
- 8 oz. Broccoli Florets
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4 fl. oz. Cream Sauce Base
- 1 Poblano Pepper
- 3 oz. Corn Kernels
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1 oz. Grated Cotija Cheese
- 1 tsp. Fajita Seasoning
- ½ tsp. Garlic Salt
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) 4P6Agm3Y
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Calories830
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Carbohydrates49g
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Net Carbs40g
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Fat43g
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Protein64g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Large Non-Stick Pan
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
Halve potatoes lengthwise
Stem poblano peppers, seed, and cut into 1/4" dice .Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Cut broccoli into bite size pieces. -
2 Roast The Potatoes and Broccoli
Toss fingerling potatoes with 1 tsp. olive oil, half the garlic salt, and fajita seasoning on prepared baking sheet. Spread into a single layer and roast for 10 minutes. Remove from oven and push potatoes to one side of tray.
Add broccoli to empty side of tray and toss with 1 tsp olive oil and remaining garlic salt. Continue to bake until potatoes are golden brown and broccoli is tender, 12-14 minutes. Remove from oven and top potatoes with cheese.While vegetables roast, prepare the steak. -
3 Cook The Steak
Pat steaks dry and season with 1/4 tsp salt and a pinch of pepper. "Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add steak to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 7-10 minutes per side. Rest 3 minutes. " -
4 Make The Sauce
In a large nonstick pan over medium heat, add 1 tsp olive oil and poblano peppers. Cook, stirring occasionally, until tender, 3-5 minutes. Add corn, cream base and a pinch of salt and pepper and bring to a simmer.
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5 Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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