Express
Premium
Chipotle Lime Sous Vide Sirloin
with cotija zucchini
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
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Contains: Milk, Eggs
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
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Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 2 Zucchini
- 9 oz. Sirloin Steak
- 1 Lime
- 1 oz. Pepitas
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- 1 tsp. Fiesta Seasoning
- ½ tsp. Garlic Salt
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) 9OzllMP5
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Calories590
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Carbohydrates12g
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Net Carbs9g
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Fat40g
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Protein48g
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Sodium1060mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using NY strip steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/2" half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Halve lime. Cut one half into wedges and juice the other half.Coarsely crush pepitas in shipping bag. -
2 Cook the Steaks
Pat steaks dry and season both sides with half the garlic salt (reserve remaining for zucchini) and 1/4 tsp. pepper.
Sous vide sirloin will be pink upon arrival and may remain pink after heating. It has been pre-cooked and simply needs to be heated to desired doneness.Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and sear until browned, 1-2 minutes per side.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner. Transfer steaks to a plate and cover with foil. Rest, 1 minute.While steaks cook, continue recipe. -
3 Cook the Zucchini
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add zucchini and a pinch of salt to hot pan. Stir occasionally until lightly browned and tender, 6-8 minutes.Stir in fiesta seasoning and remaining garlic salt until combined, 1-2 minutes.Remove from burner.While zucchini cooks, continue recipe. -
4 Make Sauce and Finish Dish
Place butter and pesto (to taste) in a microwave-safe bowl.
Microwave uncovered until butter is melted, 15-30 seconds.Carefully remove from microwave. Stir in 2 tsp. lime juice and mayonnaise until combined. Set aside.Plate dish as pictured on front of card, topping steak with sauce (to taste). Garnish zucchini with cotija and crushed pepitas. Squeeze lime wedges over to taste. Bon appétit!
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