This juicy flank steak is seasoned simply then seared to perfection and topped with Chef Chris' peppery homemade arugula pesto. Served with a roasted sweet potato topped with walnuts for a crunch, this dish is light and wholesome, yet super satisfying!
Nutritional facts
Protein
51g
Carbs
24g
Calories
720kcal
Fat
47g
Ingredients
Flank Steak, Canola and Olive Oil Blend, Nigella Seeds, Sweet Potatoes, Extra Virgin Olive Oil, Plum Tomato, Walnuts, Black Pepper, Garlic, Kosher Salt, Arugula, Italian Parsley
Contains walnuts.
Reviews
3.6
Based on 710 reviews
Alejandro · 02/06/26
The pesto was mostly oil. The meat was very chewy- maybe that’s normal for this cut of meat? This was the first meal I tried and I just wasn’t a huge fan, whereas I really enjoyed the other meals
Ally · 02/06/26
Zach · 02/06/26
Bland even with the sauce, chewy even for flank steak
Marco · 02/05/26
Another marvelous meal, but bad instructions. The steak was perfect, and good cold anyway.. "15seconds or until heated through" but still refrigerator-cold after 45 seconds. I'll order this again tho.
Megan · 02/05/26
The steak, sweet potatoes, and pesto tasted great but the arugula and walnuts made me feel sick to eat them, when usually I love both of those. They were very bitter
Sena · 02/05/26
this was just awful because the meat wasn't even edible. it was tough couldn't even chew it it was so hard! all I could eat was the sweet potato.
Linda · 02/05/26
One of the best meals I’ve had here. The steak was plentiful and delicious and the salad was fresh and flavorful. Pesto was perfect.
Mike · 02/05/26
LaShun · 02/04/26
Janile · 02/03/26
Charles · 02/03/26
Not a fan of the pesto.
Janice · 02/03/26
The steak was chewy and rubbery, the salad was wilted and the best part of it, the sweet potatoes, were not enough.
Ted · 01/31/26
Isaac · 01/31/26
Miriam · 01/30/26
Faith · 01/30/26
Kevin · 01/28/26
Gail · 01/28/26
Martin · 01/28/26
Too expensive for you what get, I had some chewy pieces of steak. Sweet potatoes weren’t cut evenly some huge and some tiny
Chef Chris Massiah was born and raised in Brooklyn. He has cooked since he was very young, and first assisted as a pastry chef when he was a teenager. His dad has been his biggest influence in the kitchen, and Massiah credits him with his own ability to shop for the right ingredients and season dishes. He also considers everyone he has worked with along the way as a sort of teacher. He loves to cook comfort food and Caribbean food, with an influence of flavors from Asian cuisine.
