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Ancho Coffee Steak with Navy Beans

Ancho Coffee Steak with Navy Beans

  • $12.95

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Spicy and smokey coffee ancho rubbed grilled steak on a bed of tender navy beans with kale, chard and spinach.

Remove plastic cover from container and set aside any garnishes.

  • Oven: heat to 375 degrees. Bake for 15-20 minutes or until warm throughout.
  • Microwave: 2-3 minutes or until warm throughout.

Garnish and serve.

flank steak, kale, brussels sprouts, cabbage, onions, navy beans, tomatoes, tomato paste, fish sauce, dates, onion powder, garlic powder, ancho chili peppers, cumin seeds, coriander seeds, red pepper flakes, black peppercorns, ground coffee, cocoa powder, salt, shallots, garlic, lemon

Allergens: fish (anchovy)


Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
  • Calories: 646
  • Fat: 18g
  • Carbohydrates: 54g
  • Protein: 66g

Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.