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
We're in snowy cold Chicago, home of Italian Beef and correct pizza, far from Texas, Mexico, and anything surrounding. (This meal can run in August, and snowy cold Chicago might still be apt!) But while we may be well north of the Rio Grande, we can appreciate the great flavors of that region: spicy, feisty, and with corn. We think this steak does the cuisine proud. (And at least we're not in New York City!)
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
Large Non-Stick Pan
Before You Cook
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
If using NY strip steak or 28 oz. NY strip steak follow same instructions as sirloin steak in Steps 1 and 3, cooking in batches if necessary until steak reaches a minimum internal temperature 145 degrees, 9-11 minutes per side. Halve to serve.
If using filet mignon, follow same instructions as sirloin steak in Steps 1 and 3, cooking until filets reach minimum internal temperature, 5-8 minutes per side.
If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instruction as sirloin steak in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
Roast the Potatoes
Cut potatoes into 1" dice.
Place diced potatoes on prepared baking sheet and toss with 2 tsp. olive oil and ¼ tsp. salt.
Spread into a single layer and roast in hot oven until tender, 20-24 minutes.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Coarsely chop cilantro (no need to stem).
Pat steak dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Steak
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.
Remove steaks to a plate. Reserve pan; no need to wipe clean.
While steak cooks, cook fajita corn.
Make the Fajita Corn
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add corn to hot pan and cook undisturbed until warm, 3-4 minutes, stirring once halfway through.
Add ⅓ cup water, fajita seasoning, and cream cheese. Stir until cream cheese is melted, 1-2 minutes.
Remove from burner. Stir in roasted potatoes and cilantro (reserve a pinch for garnish).
Make Sauce and Finish Dish
Return pan used to cook steaks to medium heat. Add demi-glace and 2 Tbsp. water and bring to a simmer.
Once simmering, remove from burner. Swirl in butter until combined.
Plate dish as pictured on front of card, topping steak with sauce and fajita corn with reserved cilantro. Bon appétit!
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