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
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 15 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 15 minutes or less. Time is less with Express.
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) lObQapqV
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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. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using Impossible burger, cook in a large non-stick pan with 1 tsp. olive oil over medium heat, breaking up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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If using sliced pork, pat dry, coarsely chop, then separate pieces. Cook in a large non-stick pan with 2 tsp. olive oil over medium-high heat, stirring occasionally until pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 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.
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 (use less if spice-averse) and a pinch of salt to hot pan. Stir occasionally until tender, 3-4 minutes.
Add steak strips and stir occasionally until starting to brown, 2-3 minutes.Add wine and stir occasionally 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, continue recipe. -
3 Heat the Rice
Remove rice from packaging. In a microwave-safe bowl, combine rice and 2 Tbsp. water. Cover with a damp paper towel. Microwave covered until warmed through, 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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