Express
Premium
Spicy Chimichurri Lime Sirloin
with garlic and pepper rice
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 4 days
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Over 30g protein
- Gluten-Smart
Chef
Jimmy Shay
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 are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 8 oz. Cooked White Rice
- 5 oz. Diced Carrots
- 4 oz. Mixed Diced Peppers
- 1 Lime
- 2 oz. Chimichurri
- 2 tsp. Minced Garlic and Chili Pepper
- 1 tsp. Portuguese Piri Piri Blend
- ½ tsp. Adobo 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) gqRym7PE
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Calories680
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Carbohydrates43g
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Net Carbs38g
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Fat37g
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Protein40g
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Sodium1370mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 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, 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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1 Prepare the Ingredients
Halve lime and cut into wedges.
Pat steaks dry and season both sides with adobo seasoning. -
2 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 4-6 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner. Rest, 3 minutes.While steaks cook, continue recipe. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add carrots, peppers, and a pinch of salt and pepper to hot pan. Stir often until vegetables are slightly browned, 4-6 minutes.Add 1/4 cup water and cover. Cook until water is mostly evaporated and vegetables are tender, 2-3 minutes. -
4 Add Rice and Finish Dish
Add minced garlic and chili pepper (to taste) to hot pan. Stir occasionally until garlic is fragrant, 30-60 seconds.
Carefully massage rice in bag to break up any clumps and remove from packaging.Add rice and piri piri seasoning (to taste). Stir occasionally until rice is heated through, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping steak with chimichurri (to taste). Slice steak, if desired. Squeeze lime wedges over to taste. Bon appétit!
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