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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Vegetarian
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Carb Conscious
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600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
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Nutritionist's Pick
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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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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)
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

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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