Honey-Chipotle Ranch Steak

Name: Honey-Chipotle Ranch Steak with Roasted Potatoes & Brussels Sprouts
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Potatoes; 1 unit Brussels Sprouts; 1 unit Garlic Powder; 1 clove Garlic; 10 ounce Ranch Steak; 1 unit Honey; 1 unit Chicken Stock Concentrate; 1 unit Chipotle Powder; 1 tablespoon Butter; 4 teaspoon Cooking Oil; Salt; Pepper

with Roasted Potatoes & Brussels Sprouts

Recipe Development TeamPublished on May 02, 2023

Get Free Steak + 10 Free Meals

~Dream sequence~ Another week, another clean-out-the-fridge salad night. WAIT! It’s EveryPlate PORK CHOP NIGHT! Oh man, I can taste those juicy chops now. Let’s take a look at the card and see what culinary delight awaits us! Pork coated in a sweet and spicy glaze, roasted potatoes, and crispy Brussels sprouts?? And is...is that...Chris Evans waiting for me at my kitchen table?? ~End sequence.~ While we can’t promise Chris, we CAN promise the pork chop dinner of your dreams.

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

12 ounce

Potatoes

1 unit

Brussels Sprouts

1 unit

Garlic Powder

1 clove

Garlic

10 ounce

Ranch Steak

1 unit

Honey

1 unit

Chicken Stock Concentrate

1 unit

Chipotle Powder

Not included in your delivery

1 tablespoon

Butter

(Contains: Milk)

4 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories500 kcal

Fat24 g

Saturated Fat8 g

Carbohydrate43 g

Sugar10 g

Dietary Fiber3 g

Protein30 g

Cholesterol85 mg

Sodium680 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

Preheat oven to 425 degrees. Wash and dry produce. Dice potatoes into ½-inch pieces. Toss on one side of a baking sheet with a large drizzle of oil, garlic powder, ¼ tsp chipotle powder (½ tsp for 4 servings; you’ll use more later), salt, and pepper. Trim and halve Brussels sprouts lengthwise. Toss on empty side with a drizzle of oil, salt, and pepper. Roast until browned and tender, 20-25 minutes.

While veggies roast, peel and finely chop garlic.

Pat pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-5 minutes per side. Turn off heat; transfer to a cutting board to rest.

Swap in chicken or steak for pork; cook chicken until cooked through, 5-7 minutes per side, or cook steak to desired doneness, 3-5 minutes per side.

Return same pan to medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Stir in honey, stock concentrate, 2 TBSP water (4 TBSP for 4 servings), and a pinch of chipotle powder if desired. Cook, scraping up any browned bits from bottom of pan, until slightly thickened, 1-2 minutes. Turn off heat and stir in 1 TBSP butter (2 TBSP for 4).