Steak & Chicken

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Pat the steaks dry with paper towels; season with salt and pepper on all sides. Season 2 steaks with enough of the southern spice blend to coat. 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, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks; slice crosswise against the grain.

*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.

Meanwhile, line two sheet pans with foil. Pat the chicken dry with paper towels. Season 2 chicken breasts on both sides with salt, pepper, and enough of the Mexican spice blend to coat. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the weeknight hero spice blend to coat. Transfer to one sheet pan. Bake 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. Reserving the sheet pan, discard the foil. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Add the rice to the pot of boiling water. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the currants and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired.

Meanwhile, wash and dry the fresh produce for bulk cooking. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard any stem ends from the green beans. Peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Halve the tomatoes; place in a bowl and season with salt and pepper. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then cut into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

Transfer the broccoli florets, carrot pieces, and pepper pieces to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until tender when pierced with a fork. Remove from the oven. Transfer to the pot of cooked rice. Add the seasoned tomatoes and stir to combine. Taste, then season with salt and pepper if desired.

Line the reserved sheet pan with foil. Transfer the potato pieces, green beans, and onion wedges to the sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Combine the ranch dressing and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. 

Combine the vinegar, mustard, honey (kneading the packet before opening), and 1 tablespoon of olive oil. Season with salt and pepper.

Combine guajillo chile sauce and sour cream. Taste, then season with salt and pepper if desired.

Roughly chop the roasted peppers. Combine the chopped peppers and green goddess dressing. Taste, then season with salt and pepper if desired. 

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced southern-spiced steak

Transfer the spicy ranch to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced plain steak

Transfer the balsamic-dijon dressing to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1 sliced Mexican-spiced chicken breast

Transfer the guajillo sour cream to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1 sliced weeknight hero-spiced chicken breast

Transfer the red pepper dressing to 2 small containers.

Makes 2 servings:

Heat the finished steak and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy ranch and crispy onions.

Makes 2 servings:

Roughly chop the pistachios. Heat the finished steak and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the balsamic-dijon sauce, chopped pistachios, and grana padano (crumbling before adding).

Makes 2 servings:

Roughly chop the pepitas. Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the guajillo sour cream, chopped pepitas, and cotija.

Makes 2 servings:

Heat the finished chicken and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the red pepper dressing, parmesan, and almonds.