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
A note about serious food allergies
Creamy, tangy buttermilk and powerful mesquite combine to pull out all the stops for this meal, a stunner that belongs both on the range watching the sunset and on your range being prepared with love. Not only delicious, but easy to make: just throw the potatoes in the oven, cook the steaks on the stove, and then the sauce comes together with just a few stirs. Can a weeknight dinner get any better than this? Other than every other meal we're offering this week (wink), no. Tip: Easier way to mince chives? Line up chive sprigs so they're all going one direction. Use your knife in a rocking motion to chop finely until the herbs are properly minced!
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Cut potatoes into 1" dice.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Vegetables
Place potatoes on one half of prepared baking sheet and toss with 1 Tbsp. olive oil and mesquite seasoning. Massage oil and seasoning into potatoes.
Spread into a single layer on their side and roast in hot oven until potatoes begin to soften, 11-13 minutes.
Carefully add corn to empty half of baking sheet and top with 1 tsp. olive oil and a pinch of salt.
Stir, then spread corn into a single layer on their side. Roast again until vegetables are tender and browned, 8-10 minutes.
Cook the Steak
After vegetables have roasted 5 minutes, place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
If using NY strip steak, place a medium oven-safe pan over medium-high heat and add 1 tsp olive oil to hot pan. Sear until browned, 2-3 minutes per side. Place pan in hot oven and roast until steak reaches a minimum internal temperature of 145 degrees, 9-12 minutes.
Remove steaks to a plate and tent with foil. Wipe pan clean and reserve.
Make the Sauce
Return pan used to cook steaks to medium-high heat.
Add cream to hot pan and bring to a boil.
Once boiling, stir in cheese, buttermilk dill seasoning, and chives. Return to a boil and stir constantly until thickened, 30-60 seconds.
Remove from burner.
Finish the Dish
If using NY strip steak, halve to serve.
Plate dish as pictured on front of card, spooning sauce over steak. Bon appétit!
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