Meal Kit
Pepper and Onion Steak
with garlic lime rice
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Fish (Anchovy), Milk
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Over 30g protein
- Gluten-Smart
Chef
Tom Scodari
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. Beef Top Round Steaks
- 1 Red Bell Pepper
- 5.47 oz. Long Grain White Rice
- 1 Yellow Onion
- 1 Lime
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⅘ oz. Chile Lime Butter
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¾ oz. Roasted Garlic & Herb Butter
- 2 Garlic Cloves
- 1 tsp. Fiesta Seasoning
- 1 tsp. Steak 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) 8O7NVYqD
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Calories800
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Carbohydrates81g
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Net Carbs76g
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Fat35g
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Protein40g
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Sodium1030mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 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 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
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" strips.
Halve lime. Cut one half into wedges and juice the other half.Halve and peel onion. Slice halves into thin strips.Thinly slice garlic. -
2 Cook the Rice
Bring a small pot with rice, half the garlic (reserve remaining for vegetables), 1/4 tsp. salt, 2 tsp. lime juice, 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 garlic & herb butter and fluff rice with a fork. Cover to keep warm and set aside.While rice cooks, continue recipe. -
3 Cook the Steaks
Pat steaks dry and season both sides with steak seasoning.
Place a large non-stick pan over medium-high 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 for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Transfer steaks to a plate. Rest, 3 minutes.Keep pan over medium-high heat; no need to wipe clean. -
4 Cook the Vegetables
Add 2 tsp. olive oil to hot pan.
Add bell peppers, onions, remaining garlic, and fiesta seasoning. Stir occasionally until combined and tender, 6-8 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping rice with vegetables and steak (slicing, if desired) and garnishing steak with chile lime butter. Squeeze lime wedges over to taste. Bon appétit!
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