Express
Salsa Verde Steak Strips
with cilantro lime rice
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} calories
Chef
Sarah Thomsen
If you’re looking for a home run for dinner, then look no further than Home Chef! This bowl of brightness swings for the fences and hits the ball out of the park. With poblanos and fajita seasoned steak strips, there’s 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
- 4 oz. Fire Roasted Salsa Verde
- 1 Poblano Pepper
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2 oz. Sour Cream
- 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) 4PXm4Xqm
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Calories540
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Carbohydrates41g
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Net Carbs39g
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Fat28g
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Protein33g
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Sodium1060mg
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 diced chicken breasts, pat dry and season all over with fajita seasoning. 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 whole chicken breasts, pat dry, and on a separate cutting board, cut into 1” dice. Follow same instructions as above.
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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.
Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with fajita seasoning. -
2 Cook the Poblanos and Steak Strips
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add poblanos (to taste) 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 strips, and steak strips reach a minimum internal temperature of 145 degrees, 1-2 minutes.Remove from burner. Rest, 3 minutes.While steak strips cook, continue recipe. -
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 covered until warm, 2-3 minutes.
Carefully remove from microwave. 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 steak mixture and garnishing with creamy salsa. Bon appétit!
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