Family Meal Prep Bundle

with Turkey & Steak

65 MIN

8 Servings

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From the Test Kitchen

Meet your weekday hero that gets family dinner on the table in a snap. Designed to cook at once and give you multiple meals, these crowd-pleasing recipes feature a changing mix of meat, grains, and veggies with delicious flavors that satisfy all.

This week's meals are:
Steak Sandwiches with Pesto-Dressed Potatoes
Turkey Chili & Creamy Cilantro Sauce with Cheesy Spoonbread
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Nutrition

PER SERVING
Calories

980 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Flank Steaks
2 Tbsps Sliced Roasted Almonds
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
2 Tbsps Crème Fraîche
4 Small Baguettes
⅓ cup Basil Pesto
4 oz Shredded Fontina Cheese
1¼ lbs Potatoes
¼ cup Dijonnaise
18 oz Ground Turkey
¼ cup Cilantro Sauce
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
½ lb Grape Tomatoes
¾ cup Mirepoix
1 15.5-Oz Can Black Beans
1 cup Cornbread Mix
⅓ cup Crispy Onions
½ cup Sour Cream
¼ cup Labneh Cheese
4 oz Shredded Monterey Jack Cheese
¾ cup Guajillo Chile Pepper Sauce
5 Tbsps Chicken Demi-Glace
½ lb Sweet Peppers
2 Red Onions
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
¼ cup Tomato Paste
2½ Tbsps Vegetable Demi-Glace
1 oz Sliced Roasted Red Peppers

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onions. Roughly chop the roasted peppers. Halve the tomatoes. Drain and rinse the beans. In a bowl, combine the sour cream and cilantro sauce.

2 Roast & dress the potatoes

Line a sheet pan with foil. Transfer the diced potatoes to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 26 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl; add the pesto and crème fraîche. Toss to coat. Taste, then season with salt and pepper if desired.

3 Make the spoonbread

Meanwhile, in a medium bowl, combine the cornbread mix, labneh, half the monterey jack, and 1/3 cup of water. Mix until just combined. Transfer to a 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer. Top with the remaining monterey jack. Bake 17 to 19 minutes, or until the filling is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven.

4 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Rinse and wipe out the pan.

5 Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced sweet peppers and diced onions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the smoky spice blend, vegetable demi-glace (carefully, as the liquid may splatter), tomato paste, and chopped roasted peppers. Cook, stirring constantly, 2 to 3 minutes, or until thoroughly combined. Transfer to a bowl. Rinse and wipe out the pan.

6 Make the chili

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the turkey and Mexican spice blend. Season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the mirepoix, halved tomatoes, and half the cooked vegetables. Cook, stirring occasionally and breaking down the tomatoes with the back of a spoon, 3 to 4 minutes, or until combined and the vegetables are softened and the turkey is cooked through. Add the drained beans, guajillo sauce, chicken demi-glace (carefully, as the liquid may splatter), and 1 cup of water. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

7 Finish & serve the steak sandwiches

Find the lines of muscle (or grain) on the rested steaks; thinly slice crosswise against the grain.

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.

FINISH & SERVE: Line a sheet pan with foil. Halve the baguettes. Place the halved baguettes on the sheet pan, cut side up. Evenly top the bottom halves of the baguettes with the fontina. Toast in the oven 7 to 9 minutes, or until the lightly browned and the cheese is melted. Remove from the oven. Assemble the sandwiches using the toasted baguettes, dijonnaise, sliced steaks, and remaining cooked vegetables. Serve the sandwiches with the finished potatoes. Garnish the potatoes with the almonds. Enjoy!

8 Serve the chili

FINISH & SERVE: Serve the finished chili with the spoonbread. Garnish the chili with the creamy cilantro sauce and crispy onions. Enjoy!

9 Reheat the steak sandwiches

If you saved the sandwiches for later, preheat the oven to 450°F. Heat the finished steaks and vegetables and finished potatoes in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

10 Reheat the chili

If you saved the chili for later, reheat the finished chili and spoonbread in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.