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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.
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.
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.
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.
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!
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.
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.
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.
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.
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