Meal Kit
Culinary Collection
Fiesta Sirloin and Spicy Jalapeño Relish
with cauliflower and pepper elotes
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Jimmy Shay
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 10 oz. Sirloin Steak
- 8 oz. Cauliflower Florets
- 1 Red Bell Pepper
- 1 Lime
- 1 Shallot
- 1 Jalapeno Pepper
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1 oz. Light Sour Cream
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½ oz. Grated Parmesan Cheese
- 2 tsp. Fiesta Seasoning
- ¼ oz. Cilantro
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) Wq4NbD34
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Calories540
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Carbohydrates20g
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Net Carbs14g
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Fat36g
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Protein35g
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Sodium1090mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Plate
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 filets mignon, 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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If using mahi-mahi, pat dry. Halve any larger pieces to match smaller pieces. Cook until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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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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1 Prepare the Ingredients
Halve lime and juice.
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" strips.Stem and finely chop cilantro.Peel and mince shallot.Mince jalapeño. Wash hands and cutting board after working with jalapeño.Pat steaks dry and season both sides with half the fiesta seasoning (reserve remaining for vegetables), 1/4 tsp. salt, and a pinch of pepper. -
2 Roast the Vegetables
Place cauliflower, bell peppers, 4 tsp. olive oil, remaining fiesta seasoning, 1/4 tsp. salt, and a pinch of pepper on prepared baking sheet. Massage oil and seasonings into vegetables. Spread into an even layer.
Roast in hot oven until vegetables are tender, 15-18 minutes.While vegetables roast, continue recipe. -
3 Cook the Steaks
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook until steaks reach desired doneness, or 3-5 minutes per side.Steak thickness can vary; depending on preference, we recommend checking internal temperature for accuracy.Remove from burner. Transfer steaks to a plate and cover with foil. Rest, 3 minutes. -
4 Make the Jalapeño Relish
In a mixing bowl, combine 1 Tbsp. shallot, jalapeños (to taste), half the cilantro (reserve remaining for garnish), 3 tsp. lime juice, and a pinch of salt and pepper. Set aside.
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5 Finish the Dish
Plate dish as pictured on front of card, topping steak with jalapeño relish (to taste). Garnish vegetables with sour cream, cheese, and remaining cilantro. Bon appétit!
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