Meal Kit
Chile Butter Sliced Steak Rice Bowl
with pineapple salsa
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 6 days
Contains: Milk
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Over 30g protein
- Gluten-Smart
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 5.47 oz. Long Grain White Rice
- 3 oz. Corn Kernels
- 1 Lime
- 2 oz. Pineapple Chunks
- 1 Shallot
- 1 Jalapeno Pepper
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⅘ oz. Chipotle Butter
- 1 tsp. Adobo Seasoning
- 1 tsp. Chile and Cumin Rub
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) EOdkkJqG
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Calories740
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Carbohydrates88g
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Net Carbs84g
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Fat28g
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Protein37g
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Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 1 Large Non-Stick Pan
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 20 oz. steak strips, follow same instructions as 10 oz., working in batches if necessary.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Rice
Bring a small pot with rice and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir in adobo seasoning and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Halve lime and juice.
Drain pineapples and cut into 1/4" dice.Peel and mince shallot.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.Pat steak strips dry. Coarsely chop, then separate pieces. -
3 Make the Sofrito
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add half the shallots to hot pan (reserve remaining for salsa) and stir occasionally until beginning to soften, 1-2 minutes.Add corn and stir often, 1 minute.Remove from burner. Transfer to a mixing bowl. Add 1/4 tsp. salt and 1 tsp. lime juice (reserve remaining for salsa). Reserve pan; no need to wipe clean. -
4 Cook the Steak Strips
Return pan used to cook sofrito to medium-high heat and add 1 tsp. olive oil.
Add steak strips and chile and cumin rub to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Remove from burner and stir in butter (to taste). Rest, 3 minutes.While steak strips cook, continue recipe. -
5 Make Pineapple Salsa and Finish Dish
In another mixing bowl, combine pineapples, jalapeños (to taste), remaining shallots, and 2 tsp. remaining lime juice. Stir vigorously to combine. Set aside, at least 5 minutes.
Plate dish as pictured on front of card, topping rice with steak strips and sofrito. Garnish steak with pineapple salsa (to taste). Bon appétit!
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