Grilled Steaks & Sweet Potato Wedges with Green Goddess Slaw
Summer Grilling

Grilled Steaks & Sweet Potato Wedges

with Green Goddess Slaw

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

Available Options

  • Keep it 2 Servings
    I don't want to make any changes to my meal
  • Make it 4 Servings
    Add 2 additional servings to my meal View recipe
    • Keep it 2 Servings

    From the Test Kitchen

    Chefs! All summer long, we’re bringing you a mix of recipes designed for our favorite outdoor activity—grilling! We're serving these simply grilled steaks with two dynamic sides: sweet potato wedges paired with a creamy garlic mayo dipper, and cabbage slaw dressed with our new, herbaceous green goddess dressing.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      790 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    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.

    fresh
    ingredients
    Grilled Steaks & Sweet Potato Wedges with Green Goddess Slaw
    Title
    • 2 Steaks
    • 1 lb Sweet Potatoes
    • ½ lb Red Cabbage
    • 1 clove Garlic
    • 2 Tbsps Mayonnaise
    • 3 Tbsps Green Goddess Dressing
    • 1 oz Pickled Goathorn Peppers
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    time-saving
    tips & techniques
    How To: Prep a Steak for Browning
    How To: Slice Steak
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the garlic mayo
    1 Prepare the ingredients & make the garlic mayo

    Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peppers. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise and as much of the garlic paste as you'd like.

    Grill the sweet potatoes
    2 Grill the sweet potatoes

    Place the sweet potato wedges in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill, turning occasionally, 12 to 14 minutes, or until charred and softened. Transfer to a plate.

    Grill the steaks
    3 Grill the steaks

    Pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill 4 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.

    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    Make the slaw
    4 Make the slaw

    While the steaks rest, in a bowl, combine the sliced cabbage, chopped peppers, and green goddess dressing; toss to coat. Taste, then season with salt and pepper if desired.

    Slice the steaks & serve your dish
    5 Slice the steaks & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the grilled sweet potatoes and slaw. Serve the garlic mayo on the side. Enjoy!

    Tips from Home Chefs

    Grilled Steaks & Sweet Potato Wedges

    Prepare the ingredients & make the garlic mayo
    1 Prepare the ingredients & make the garlic mayo

    Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peppers. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise and as much of the garlic paste as you'd like.

    2 Grill the sweet potatoes

    Place the sweet potato wedges in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill, turning occasionally, 12 to 14 minutes, or until charred and softened. Transfer to a plate.

    Grill the sweet potatoes
    Grill the steaks
    3 Grill the steaks

    Pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill 4 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.

    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    4 Make the slaw

    While the steaks rest, in a bowl, combine the sliced cabbage, chopped peppers, and green goddess dressing; toss to coat. Taste, then season with salt and pepper if desired.

    Make the slaw
    Slice the steaks & serve your dish
    5 Slice the steaks & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the grilled sweet potatoes and slaw. Serve the garlic mayo on the side. Enjoy!

    Browse Steps
    1 of 5