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Creamy Salsa Verde Steak Strips with Mexican Rice
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} calories
Chef
Sarah Thomsen
This bowl of brightness swings for the fences and hits the ball out of the park, with a bit more spice and a lot more yum than the average dinner.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 8 oz. Chili Lime Rice
- 1 Green Bell Pepper
- 2 fl. oz. Tomatillo Salsa
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2 oz. Sour Cream
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4 tsp. Chicken Demi-Glace Concentrate
- 1 fl. oz. Red Cooking Wine
- ¼ oz. Cilantro
- 1 tsp. Fajita Seasoning
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) xPowpMPg
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Calories570
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Carbohydrates50g
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Net Carbs47g
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Fat26g
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Protein35g
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Sodium1790mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 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 shrimp, pat dry and season all over with seasoning blend. Follow same instructions as steak strips in Step 2, cooking until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side
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If using ground pork, cook with seasoning blend in a large non-stick pan over medium-high heat, breaking up with a spoon until no pink remains, 5-7 minutes. Remove to a plate and wipe pan clean. Start Step 2, omitting the steak strip directions.
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If using ground beef, cook with seasoning blend in a large non-stick pan over medium-high heat, breaking up with a spoon until no pink remains, 4-6 minutes. Remove to a plate and wipe pan clean. Start Step 2, omitting the steak strip directions.
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1 Prepare the Ingredients
Mince cilantro (no need to stem).
Stem, seed, remove ribs, and cut green bell pepper into 1/2" dice.Separate steak strips into a single layer and pat dry. Season all over with seasoning blend. -
2 Cook the Peppers and Steak
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green bell pepper and a pinch of salt to hot pan and stir occasionally until tender, 3-4 minutes.
Add steak strips and stir occasionally until starting to brown, 2-3 minutes.Add wine and cook until almost completely evaporated, 30-60 seconds.Add demi-glace and stir occasionally until sauce coats mixture and no pink remains on steak, 1-2 minutes.Remove from burner.While steak cooks, heat rice. -
3 Heat the Rice
Remove rice from packaging and place in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 2 minutes.
Fluff rice with a fork. -
4 Make Creamy Salsa and Finish Dish
In a mixing bowl, combine cilantro, sour cream, and tomatillo salsa (to taste).
Plate dish as pictured on front of card, topping rice with steak mixture and garnishing with creamy salsa. Bon appétit!
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