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Mojo-Drizzled New York Strip Steak

Mojo-Drizzled New York Strip Steak

with Crispy Smashed Potatoes and Charred Summer Veggies

BBQ
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Mojo is a Cuban-style sauce that keeps it light yet delivers majorly in terms of flavor. Based around fresh-squeezed citrus juices, it can perk up the rich flavor of strip steak and add new dimensions to potatoes and veggies. It’s mouth-puckering and herbaceous in such an addictive way that you’ll likely find yourself dipping every inch of every bite into it.

Tags:Gluten-free

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

Total Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

1 unit

Orange

1 unit

Lime

1 clove

Garlic

¼ ounce

Cilantro

6 ounce

Mini Bell Peppers

1 unit

Red Onion

1 unit

Corn on the Cob

1 teaspoon

Dried Oregano

1 teaspoon

Cumin

10 ounce

New York Strip Steak

Not included in your delivery

10 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3096 kJ
Calories740 kcal
Fat43 g
Saturated Fat12 g
Carbohydrate59 g
Sugar18 g
Dietary Fiber11 g
Protein35 g
Cholesterol95 mg
Sodium140 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Strainer
Small Bowl
Large Pan
Baking Sheet
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat broiler to high. Place potatoes in a large pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 12-15 minutes. Drain, then rinse under cold water.

2

Halve orange and lime. Grate 1 clove garlic (use other as you like). Roughly chop half the cilantro. Trim, then slice peppers into ¼-inch-thick rounds. Halve and peel onion, then cut into ½-inch-thick wedges. Cut corn kernels from cob.

3

Squeeze orange and lime into a small bowl. Add chopped cilantro, oregano, cumin, 2 TBSP oil, and as much garlic as you like (start with a pinch and go up from there). Season with salt and pepper.

4

Place drained and rinsed potatoes on a cutting board. Using the underside of a measuring cup or glass, smash the potatoes until flattened. Heat 1 TBSP oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add potatoes and cook until lightly browned and crisped, about 3 minutes per side. Remove from pan and season with salt and pepper.

5

Place onion, corn kernels, and peppers on a baking sheet. Toss with a drizzle of oil and a pinch of salt and pepper. Broil until lightly charred, about 10 minutes. Meanwhile, heat a drizzle of oil in pan used for potatoes over medium-high heat. Pat steak dry with a paper towel. Season all over with salt and pepper. Add to pan and cook to desired doneness, 3-5 minutes per side. Remove from pan and let rest 5 minutes.

6

Thinly slice steak against the grain. Divide between plates along with potatoes and veggies. Tear leaves from remaining cilantro and scatter over top. Serve with mojo sauce on the side for drizzling over veggies or dipping steak and potatoes into.