Meal Kit
Steak Sando with Chimichurri Crema
and seasoned fries
Prep & Cook Time: 40-50 min.
Spice Level: Spicy
Cook Within: 6 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 2 Russet Potatoes
- 10 oz. Beef Top Round Steaks
- 1 Onion
- 2 French Rolls
- 1 Poblano Pepper
- 2 oz. Light Sour Cream
- 2 tsp. Ancho Cinnamon Rub
- 1 tsp. Portuguese Piri Piri Blend
- 1 tsp. Chimichurri Seasoning
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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Calories990
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Carbohydrates111g
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Net Carbs103g
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Fat40g
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Protein48g
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Sodium2200mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Plate
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Roast the Fries
Cut potatoes into 1/4" fries and pat dry.
Place fries on prepared baking sheet and toss with 4 tsp. olive oil, piri piri seasoning (to taste), and a pinch of pepper. Spread into a single layer.Roast in hot oven until slightly browned and tender, 25-30 minutes, tossing fries halfway through.Carefully remove from oven.While fries roast, continue recipe. -
2 Prepare Ingredients and Make Chimichurri Crema
Halve and peel onion. Slice halves into thin strips.
Halve poblano lengthwise, seed, and slice into 1/4" strips. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. In a mixing bowl, combine sour cream, a pinch of salt, and half the chimichurri seasoning (reserve remaining for vegetables). Set aside.Pat steaks dry. Season both sides with 1/4 tsp. salt and ancho cinnamon rub (use less if spice-averse). -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 4 tsp. olive oil.
Add onions, poblanos (to taste), remaining chimichurri seasoning, and a pinch of salt and pepper to hot pan. Stir occasionally until tender, 6-8 minutes.Remove from burner. Transfer vegetables to a plate. Wipe pan clean and reserve.While vegetables cook, continue recipe. -
4 Cook the Steaks
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan. Cook until steaks reach desired doneness, or 3-5 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner. Rest, 3 minutes.Once cool enough to handle, thinly slice. -
5 Toast Rolls and Finish Dish
Return pan used to cook vegetables to medium heat.
Add rolls to hot pan, cut-side down. Toast until slightly browned, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, spreading chimichurri crema on cut-side of roll and filling with steak and vegetables. Bon appétit!
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