Free Delivery Southern CA - Covered Counties:
| Los Angeles |
| San Diego |
| Orange |
| Riverside |
| Imperial |
| Ventura |
| San Bernardino |
Order by
/ Receive On Monday Evening 09/16
| Los Angeles |
| San Diego |
| Orange |
| Riverside |
| Imperial |
| Ventura |
| San Bernardino |
Our ancho diced steak meal is one of our most flavorful dishes for our clients. Our clients come to us to meal prep for them for a variety of reasons. Some clients request our service because they are on a journey to achieve new fitness goals. Others are busy professionals who don’t have the time to shop, cook, and clean for their meals 7 days a week. Alternatively, some people just want to free up time to spend with their family and have nutritious meals prepared by chefs. All of our clients mean a great deal to us and inspire us to provide a great product every week.
We start our week by preparing our chipotle lime marinade, then the cilantro crema sauce, and the salsa matcha. These sauces and marinades provide big flavor to the meal.
Our research and development process allows us to come up with delicious meals like this. Our variety allows us to mix up the normal “meal prep” most people prepare. Having a variety of meals on our menu makes eating healthy easy. When starting a diet lack of variety causes people to fall off quickly.
First, we begin with our chipotle lime marinade. This marinade consists of canned chipotle chiles, light chili powder, lime juice, cilantro, cumin, coriander, brown sugar, salt, and orange juice. Using our industrial hand mixers we blend these ingredients until they are smooth. This marinade provides a slightly spicy and citrus flavor to the steak.
Second, we prepare our homemade cilantro crema sauce. The sauce is made with sour cream, yogurt, cilantro, jalapeno, lime juice, cumin, and coriander. These ingredients are also blended until they reach the desired consistency.
Lastly, we prepare our salsa matcha. The matcha provides a robust chili flavor for the meal. The matcha contains ancho chiles, guajillo chiles, arbol chiles, peanuts, garlic, sesame, salad oil, apple cider vinegar, dried oregano, and salt. Made into a paste, this matcha will go on the vegetable skillet that will pair with the diced steak.
Our Wednesday is dedicated to cooking our cilantro scallion rice and cooking the vegetable skillet that will go along with the ancho-diced steak. We start the day with the preparation of our cilantro scallion rice and finish with the vegetable skillet. Our chefs use their combined experience to work out the timing of our ingredients allowing them to be as fresh as possible when they reach our client’s doorsteps. That knowledge paired with our state-of-the-art equipment will enable us to guarantee fresh meals every week.
We take pride in the details of our service. Everything from delivering meals in an insulated bag to allowing clients to get delivery on a different day if the situation calls for it. Our clients lead busy, active lifestyles that do not allow them the necessary time they need to buy the correct ingredients and cook meals in the healthiest ways. We take care of these things for our clients because they are what inspire us to be the best meal prep in Southern California.
To begin the cilantro scallion rice we first gather all the necessary ingredients. These include salt, pepper, cilantro, scallions, oil, white rice, and chicken stock. They are all combined in a baking pan and mixed well. After the mix is complete we insert them into our rational ovens. By using consistent rotation we can ensure that all of the rice will be cooked evenly. The rice is cooked for an hour and ten minutes or until we feel the rice has the desired texture. Once the cooking is complete they are moved directly into our fridges until they are ready to be plated.
Lastly, we prepare the vegetable skillet with peppers, broccoli, zucchini, corn, and the salsa matcha we made on Tuesday. We first cook the peppers on our tilted skillet until they begin to soften a bit. Next, we add broccoli, zucchini, corn, and matcha. Once they have reached the desired consistency and flavor we move them straight to the fridge.
The steak was already marinated on Tuesday. Now that it has 2 days to soak in all the flavors it is time to get it cooked. Our state-of-the-art grills allow us to cook large batches while keeping them evenly cooked. Cooking our steak to an internal temperature of 145 degrees ensures it stays juicy upon delivery. Once complete, we brush the steak with the ancho marinade. The ancho sauce will provide a nice heat along with the cilantro lime marinade.
Our meals are all made to provide your body with the best nutrients, allowing it to perform at its best throughout the day. The ingredients are locally sourced which will boost your energy, increase your productivity, and make your gut, skin, and hair healthier than ever. Our Ancho Diced Steak meal is one of many that achieve these goals for our clients.
As you can see, our clients are what drive every action we do as a company. Much of our company also uses the meals weekly so we try to understand how our product can help people in their everyday lives. In the 6 years the company has been around we have learned a lot and made many changes that have had many benefits for our customers. We recently changed to a 15 meal menu to provide more variety for our clients! Even as we expand in the future we will always take care of our customers to provide them with the same great experience we’ve provided over the years.
