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Creamy Salsa Verde Steak Strips with Mexican-Style Rice
stovetop cooking
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. Cilantro Lime Rice
- 1 Poblano Pepper
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2 oz. Sour Cream
- 2 oz. Fire Roasted Salsa Verde
- 1 fl. oz. Red Cooking Wine
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4 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 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) oql8Xeqk
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Calories540
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Carbohydrates41g
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Net Carbs39g
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Fat27g
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Protein33g
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Sodium1130mg
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 sliced pork, follow same instructions as steak strips in Steps 1 and 2, stirring occasionally until browned and pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.
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If using Impossible burger, follow same instructions as steak strips in Step 2, seasoning with seasoning blend and breaking up until burger is heated through, 4-6 minutes.
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If using organic chicken, pat dry and, on a separate cutting board, cut into 1” pieces and season with seasoning blend. Follow same instructions as steak strips in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground turkey, follow same instructions as steak strips in Step 2, seasoning with seasoning blend and breaking up until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.
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1 Prepare the Ingredients
Stem poblano, seed, and cut into 1/2” dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
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 poblano 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, no pink remains on steak, and steak reaches a minimum internal temperature of 145 degrees, 1-2 minutes.Remove from burner. Rest, 3 minutes.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 sour cream and salsa (to taste).
Plate dish as pictured on front of card, topping rice with peppers and steak and garnishing with creamy salsa. Bon appétit!
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