6-20-2022 11:30am

Grilled Lemon Pepper Steak with a Poblano Potato Jumble

Anita Johnson-Brown Editor

Grilled Lemon Pepper Steak with a Poblano Potato Jumble

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Ingredients

serving amount 2

16-ounce Yukon Gold Potatoes

1 tablespoon Fry Seasoning

1 Lemon

1 tablespoon tricolored Peppercorns (ContainsTree Nuts)

2 Poblano Pepper

2 Scallions

10-ounce Ranch Steak or your steak of choice.

4 teaspoon olive Oil

2 tablespoons butter (contains milk)

1/2 tsp Salt

1 tablespoon Pepper

Utensils

•Aluminum Foil

•Grill Pan

•Plastic Bag

•Small Bowl

•Zester

•Paper Towel

Instructions

Wash and dry all produce. Preheat a grill for direct heat. (TIP: If cooking indoors, heat a grill pan or large pan over medium-high heat and oven to 450 degrees.) Cut potatoes into ½-inch pieces. Tear off two pieces of foil, each about 12 inches long. Place potatoes on foil, adding half to each.

Sprinkle potatoes with fry seasoning, a large pinch of salt, and a drizzle of olive oil. Toss potatoes on foil, coating evenly. Tightly seal foil around potatoes, making two packets. Place on grill and cook until tender, 25-35 minutes (or roast in the oven for about 35 minutes). Keep sealed until ready to serve.

Zest ½ tsp zest from a lemon, then halve. Place peppercorns in a small zip-close bag and crush with a rolling pin or a heavy-bottomed pan. Place 2 TBSP butter in a small bowl and microwave until just softened (don’t melt it). Stir in lemon zest and 1 tsp peppercorns (save the rest for later), then season with salt.

Rub poblanos and scallions with a drizzle of olive oil each. Add poblanos to grill or pan. Cook, turning several times, until charred and tender, 15-20 minutes. Meanwhile, add scallions to the grill or pan. Cook until charred, 2-4 minutes, turning once. Let both veggies cool until safe to touch. Core and seed poblano then cut into ½-inch pieces. (TIP: Peel off the skin first if you don’t like its papery texture.) Trim and roughly chop scallions.

Pat steak dry with a paper towel. Drizzle with olive oil and season with plenty of salt and crushed peppercorns. Cook on grill or in the pan to desired doneness, 3-5 minutes per side. Add lemon halves to grill or pan cut-side down and cook until charred, about 2 minutes.

Carefully open potato packets, then divide poblanos and scallions between packets. Season each with a pinch of salt and pepper. Using tongs, gently toss to combine, then divide between plates along with the steak. Dollop steak with butter mixture and serve with lemon on the side.

TIP: Put a little butter on the veggies and potatoes as well, if desired.

Calories 740

Editors sidebar:/

This recipe is shared by Hello Fresh and has been updated.

Follow diet restrictions and food exchange if required, omit ingredients if you have food allergies.
Bon Appetit!

Anita Johnson-Brown, Editor