Great For Grilling Chicken, Steaks, Pork & Ground Beef

Great For Grilling

Chicken, Steaks, Pork & Ground Beef

20 MIN
$69.99 12 Servings
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From the Test Kitchen

Stock up for weekly meals with chef-curated bundles of high-quality meat and/or seafood! Each one comes with 12 servings of protein, versatile spices, and cooking inspiration.
This Great For Grilling bundle includes:
4 servings of Chicken Breasts
4 servings of Flank Steaks
2 servings of Pork Chops
2 servings of Ground Beef

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  • Nutrition
    PER SERVING
  • Calories
    370 Cals (est.)
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fresh
ingredients
Great For Grilling Chicken, Steaks, Pork & Ground Beef
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 4 Flank Steaks
  • 2 Boneless, Center-Cut Pork Chops
  • 10 oz Ground Beef
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Chicken breast
1 Chicken breast

GRILL: Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Pat the chicken dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and a spice blend. Grill 7 to 8 minutes per side, or until browned and cooked through.*

STOVE: Pat the chicken dry with paper towels; season on both sides with salt, pepper, and a spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* 

Transfer to a cutting board. When cool enough to handle, slice crosswise.

*An instant-read thermometer should register 165°F.

Flank steak
2 Flank steak

GRILL: Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Pat the steaks dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and a spice blend. Grill 4 to 5 minutes per side for medium-rare, or until cooked to your desired degree of doneness.* 

STOVE: Pat the steaks dry with paper towels; season on both sides with salt, pepper, and a spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 minutes per side for medium-rare, or until cooked to your desired degree of doneness.* 

Transfer to a cutting board and let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the cooked steaks; slice crosswise against the grain.

*An instant-read thermometer should register 145°F.

Pork chop
3 Pork chop

GRILL: Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Pat the pork dry with paper towels. Drizzle with olive oil and season on both side with salt, pepper, and a spice blend. Grill 3 to 4 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.*

STOVE: Pat the pork dry with paper towels; season on both sides with salt, pepper, and a spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* 

Transfer to a cutting board and let rest at least 5 minutes. Once rested, slice crosswise.

*An instant-read thermometer should register 145°F.

Ground beef
4 Ground beef

GRILL: Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. In a bowl, combine the beef and a spice blend. Season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. Grill 6 to 7 minutes per side, or until browned and cooked through.*

STOVE: In a bowl, combine the beef and a spice blend. Season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes per side, or until browned and cooked through.* Turn off the heat.

*An instant-read thermometer should register 160°F.

Tips from Home Chefs

Great For Grilling

Chicken breast
1 Chicken breast

GRILL: Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Pat the chicken dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and a spice blend. Grill 7 to 8 minutes per side, or until browned and cooked through.*

STOVE: Pat the chicken dry with paper towels; season on both sides with salt, pepper, and a spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* 

Transfer to a cutting board. When cool enough to handle, slice crosswise.

*An instant-read thermometer should register 165°F.

2 Flank steak

GRILL: Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Pat the steaks dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and a spice blend. Grill 4 to 5 minutes per side for medium-rare, or until cooked to your desired degree of doneness.* 

STOVE: Pat the steaks dry with paper towels; season on both sides with salt, pepper, and a spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 minutes per side for medium-rare, or until cooked to your desired degree of doneness.* 

Transfer to a cutting board and let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the cooked steaks; slice crosswise against the grain.

*An instant-read thermometer should register 145°F.

Flank steak
Pork chop
3 Pork chop

GRILL: Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Pat the pork dry with paper towels. Drizzle with olive oil and season on both side with salt, pepper, and a spice blend. Grill 3 to 4 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.*

STOVE: Pat the pork dry with paper towels; season on both sides with salt, pepper, and a spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* 

Transfer to a cutting board and let rest at least 5 minutes. Once rested, slice crosswise.

*An instant-read thermometer should register 145°F.

4 Ground beef

GRILL: Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. In a bowl, combine the beef and a spice blend. Season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. Grill 6 to 7 minutes per side, or until browned and cooked through.*

STOVE: In a bowl, combine the beef and a spice blend. Season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes per side, or until browned and cooked through.* Turn off the heat.

*An instant-read thermometer should register 160°F.

Ground beef
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