Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Plus, get deliciousness delivered to your inbox—like special offers, new menu items, and more.
Already have an account? Sign In
By submitting this form and signing up via email, you agree to all applicable portions of the Blue Apron Terms of Use and consent to our Privacy Policy.
Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Medium dice the potatoes. Peel the onion and cut into 1/2-inch rounds, keeping the layers intact. Using a zester or the small side of a box grater, zest the lemon to get 2 teaspoons. Quarter and deseed the lemon. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the mayonnaise, lemon zest, and the juice of 2 lemon wedges; season with salt and pepper. Whisk to combine.
Place a large piece of foil on a work surface. Place the diced potatoes on one side of the foil. Add 1/4 cup of water. Drizzle with 2 tablespoons of olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 14 to 16 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet. Taste, then season with salt and pepper if desired.
Meanwhile, place the halved peppers and onion rounds in a large bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Reserving the bowl, grill the seasoned peppers 4 to 5 minutes per side, or until charred and softened. Grill the seasoned onion 3 to 4 minutes per side, or until charred and softened. Transfer to a cutting board.
Pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and the spice blend. Grill 3 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Roughly chop the grilled peppers and onion; transfer to the reserved bowl. Add the grilled potatoes, salsa verde, sour cream, and the juice of the remaining lemon wedges; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the potato salad. Top the chicken with the sauce. Garnish the potato salad with the almonds. Enjoy!
Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Medium dice the potatoes. Peel the onion and cut into 1/2-inch rounds, keeping the layers intact. Using a zester or the small side of a box grater, zest the lemon to get 2 teaspoons. Quarter and deseed the lemon. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the mayonnaise, lemon zest, and the juice of 2 lemon wedges; season with salt and pepper. Whisk to combine.
Place a large piece of foil on a work surface. Place the diced potatoes on one side of the foil. Add 1/4 cup of water. Drizzle with 2 tablespoons of olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 14 to 16 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet. Taste, then season with salt and pepper if desired.
Meanwhile, place the halved peppers and onion rounds in a large bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Reserving the bowl, grill the seasoned peppers 4 to 5 minutes per side, or until charred and softened. Grill the seasoned onion 3 to 4 minutes per side, or until charred and softened. Transfer to a cutting board.
Pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and the spice blend. Grill 3 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Roughly chop the grilled peppers and onion; transfer to the reserved bowl. Add the grilled potatoes, salsa verde, sour cream, and the juice of the remaining lemon wedges; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the potato salad. Top the chicken with the sauce. Garnish the potato salad with the almonds. Enjoy!
Tips from Home Chefs