Anybody Can Chef Central Texas Farm to Table Delivery Service Review w/ Photos


Did you know that Anybody can Chef! This past week has been wild for everyone. We don’t know what to believe in the news during COVID 19 but I can tell you one thing I believe in, supporting local business and delivery services. is a Central Texas, local farm to table food delivery service that offers farm fresh ingredients for you to cook. See below for my review plus photos of my cooking 🙂

Quick Delivery!

I placed my order Sunday evening on April 12th and by noon the next morning I had a package on my front door. It was padded well with insulation and inside were two ice cold packs surrounding all the fresh meat and produce. Everything was vacuum sealed and secured nicely.

What’s in the Box!

The meal I ordered was the Steak with Lemon Jus, Rosemary Roasted Potatoes, and Ricotta-Garlic Bread. I started to pull the ingredients out of the box, the first thing I noticed was how fresh and soft the bread was. I was instantly excited for this. Following the bread was the vacuum sealed potatoes, spices and seasoning, and then there was the flank steak. I’ve purchased flank steak before from the local grocery stores and the one provided in this meal was on a different level. Just look at the photos below. The directions for the recipe was the only thing in my opinion that was missing from the package. I did have to go online to their website for them and trying to cook a new recipe off your phone was not very convenient. However, aside from that, I have zero complaints from the quality of this meal! I have never had a steak this juicy and organic. I wish I knew the farm they got this cut from. Here are some photos of my cooking process as recommended by!

Tri-Colored Russet Potato Halves
Tri-Colored Fingerling Potatoes after being halved.
Pan seared flank steak provided by
Pan Seared Flank Steak time per Anybody Can Chef Recommendations
Ready to be cut after sitting on my cutting board to continue a slow cook process.
Post pan fry. The steak should be set out to continue cooking for a few minutes.
Sliced buy not thin enough.  This came out rare so I needed to cook for additional time.
I’m not the best at cutting or judging cooking time. I had to cook slightly longer after this.
Completed dinner for myself.  There is plenty more for a party of two.
Complete Dinner for one pictured. Left overs were set aside for the next day 😉

In conclusion, this was a fun experience. When you have the opportunity to help and support a local Texas company, you do it! Below you can see all the ingredients supplied in this kit along with the directions for cooking. Please make sure to visit and browse their meal plans today!


In this steakhouse classic, thin-sliced flank steak is served with a tart lemon pan jus, accompanied by vibrant, herbed roasted fingerling potatoes, and then served alongside rich ricotta-topped garlic bread.


Dairy, wheat, eggs

Required Supplies

Knife, cutting board, cast iron pan, baking tray, salt, pepper, cooking oil, zester or fine grater


flank steak12.000oz
small baguettes (about 5″)2.000each
tricolor fingerling potatoes16.000oz


Prepare the Ingredients

  • Place an oven rack in the center of the oven and preheat to 350˚F.  
  • Wash and dry all produce.
  • Pick the leaves off the rosemary and chop until fine. Discard the stems.
  • Halve the potatoes.
  • Finely mince the garlic.
  • Zest the lemon.
  • Slice the french bread into top and bottom pieces.

Roast the Potatoes

  • Arrange the halved potatoes on a baking sheet and drizzle them with olive oil. Sprinkle the chopped rosemary on the potatoes, and season them generously with salt and pepper. 
  • Bake for 20-25 minutes, or until cooked through.

While the Potatoes Cook, Make the Garlic Bread

  • In a small bowl, mix 2 tablespoons of olive oil with the chopped garlic.
  • Spread the olive oil and garlic mixture on the french bread.
  • Season the face of the bread with salt.
  • Cook the bread in a toaster oven or regular oven (alongside the potatoes is OK!) until lightly browned.  
  • Spread the ricotta on the bread, and season the ricotta with salt and pepper.
  • Sprinkle the lemon zest on the ricotta. If desired, wrap the bread in aluminum foil and place in the oven on ‘warm’ to keep it warm.

Cook the Steak and Make the Jus

  • Pat the steaks dry and season all sides with salt and pepper.
  • Heat two tablespoons of canola or olive oil in a pan over medium-high heat until hot.
  • Carefully place the seasoned steak in the pan. Cook for 3-4 minutes on one side. Flip the steak and continue cooking for 1-2 minutes, or to your desired doneness. Remove the steaks from the pan and let them rest on a cutting board for 3-4 minutes.
  • Pour the liquid (or jus) from the pan into a small bowl. Juice the lemon into the bowl, and stir to combine.

Slice the Steak and Assemble the Dish

  • Slice the steak thinly across the grain and serve alongside roasted potatoes and garlic bread. Dress the sliced steak with the lemon jus.
  • Enjoy!

Notes and Continued Readings…

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