When it comes to cooking, there are a few select recipes stored inside my brain that I rifle through when I have time to prepare something outside the realm of the microwave. So when I heard Kroger had followed suit on the meal kit trend set by businesses like Blue Apron and HelloFresh, I made a trip to one of the grocer’s four locations that carried them.
Prices for their kits — which they’ve dubbed Prep + Pared — start at $14 and go up to $18, with Moroccan-Inspired Spring Vegetables on the lower end of the scale and dishes like Chicken Enchiladas Rojas and Creamy Chicken and Bacon Alfredo in the middle at $16.
I based my selection on two parameters: I wanted it to be a dish I wouldn’t usually make, as well as one that would challenge my “culinary abilities.” I chose the Chimichurri Steak ($18) with “burnt” carrots and goat cheese.
The meals themselves come in small, rectangular-shaped boxes. Inside, you’ll find the ingredients for the recipes, which for the Chimichurri Steak was chopped carrot coins, a flat-iron steak, thyme, minced garlic, red wine vinegar packets, baby arugula, goat cheese crumbles and a chimichurri sauce, individually wrapped and ready to go. Step-by-step instructions and picture visuals were also included.
Because the Prep + Pared kits serve two, I had a friend over to act as my sous chef. Jumping right in, we realized we didn’t have vegetable oil, which was listed in the “pantry staples” section on the instructions. While we easily improvised with olive oil, it’d be better to have additional needed supplies listed on the exterior packaging in case people don’t have something to swap for.
The steak, which was a good inch or so thick, took about 15 minutes to cook (we opted for medium-done). The instructions called for using one pan, so we caught up on life while the stove took care of the rest. Once the steak had a slightly pink center we took it out of the pan and set it aside on a cutting board.
Next were the carrots, which we threw into the pan with the thyme and charred slightly, then added in garlic and a simple vinaigrette. We turned our attention to a tiny bag of arugula, which we dressed with the remainder of the vinaigrette. Once everything was plated, we spooned generous heaps of chimichurri sauce onto the steak and sprinkled goat cheese on the carrots. In all, the instructions were fairly easy to follow while preparation took a little over 20 minutes — about what was advertised on the packaging.
I admit I was originally skeptical of this Prep + Pared kit. With the ingredients initially fanned out on the counter, it didn’t look like enough to feed two people. But plated, it was a balanced, colorful meal. The steak was juicy and tender, while the chimichurri sauce (which came in a plastic container I may or may not have licked clean) added a tangy twist. The crunchiness of the carrots and the smooth texture of the goat cheese as it melted made for a dynamic and unique combination.
There isn’t much to say about the arugula salad, but to be fair it obviously wasn’t a focal point of the recipe, either. At a price point of $9 per person, it may not be worth it for those with heartier appetites. But for those looking to make a proportional, restaurant-quality meal for date night or a weekday meal for two, the Chimichurri Steak is an interesting and delicious option.
KROGER PREP + PARED kits are available at the Hyde Park, Oakley, Harper’s Point and Sharonville Kroger locations. More info: kroger.com.
This article appears in Jun 28 – Jul 5, 2017.
