Culinary Collection

Seared NY Strip Steak and Creamed Poblano Corn Sauce

with Fajita Roasted Potatoes and Broccoli

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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)

  • 16 oz. USDA Choice New York Strip Steak
  • Info
    1 oz. Grated Cotija Cheese
  • ½ tsp. Garlic Salt
  • 8 oz. Broccoli Florets
  • Info
    4 fl. oz. Cream Sauce Base
  • 3 oz. Corn Kernels
  • 1 Poblano Pepper
  • 1 tsp. Fajita Seasoning
  • 12 oz. Fingerling Potatoes

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
  • 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
  1. 1

    Prepare The Ingredients

    Halve potatoes lengthwise Stem poblano peppers, seed, and cut into ¼" 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. 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. 3

    Cook The Steak

    Pat steaks dry and season with ¼ 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. 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.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card. Bon appétit!

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