Citrusy Tex-Mex Steak
with Spiced Veggie Jumble & Lime Crema
- Milk
Juicy pork filet loves a little something sweet, and sweetness pairs beautifully with a little spicy heat! Lucky you—tonight’s dinner has it all. Succulent pork is seasoned with our Southwest Spice Blend, seared, then roasted to perfection beside a colorful array of sweet potatoes, green bell pepper, and red onion. Top the pork with a citrusy Tex-Mex sauce made with fresh orange and lime juice, and drizzle your plate with cool, tangy lime crema just before serving. Cheers to perfect pairings!
Ingredients
1 unit
Green Bell Pepper
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
1 unit
Sweet Potato
10 ounce
Ranch Steak
1 unit
Lime
1 unit
Orange
½ unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
Dice sweet potato into ½-inch pieces. Halve, peel, and slice onion into ½-inch-thick wedges. Halve, core, and thinly slice bell pepper into strips. Zest and quarter lime. Halve orange.
Toss sweet potato, onion, and bell pepper on a baking sheet with a drizzle of oil, half the Southwest Spice Blend (you’ll use the rest in the next step), and a big pinch of salt and pepper.
Roast on top rack until browned and tender, 20-25 minutes.
Meanwhile, pat pork* dry with paper towels; season all over with remaining Southwest Spice Blend, salt, and pepper.
Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to a second baking sheet. Wipe out pan.
Roast pork on middle rack until cooked through, 12-15 minutes. Transfer to a cutting board.
While pork and veggies roast, in a small bowl, combine sour cream, a squeeze of lime juice, and a pinch of lime zest. PRO TIP: Swap sour cream for Greek yogurt for an even more gut-friendly option.
Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
About 5 minutes before pork and veggies are done, heat pan used for pork over medium-high heat. Stir in half the Tex-Mex paste (all for 4 servings), juice from orange halves, and a squeeze of lime juice. Bring to a simmer and cook until sauce has thickened, 1-2 minutes.
Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted and combined.
Slice pork crosswise.
Divide pork and veggie jumble between plates. Spoon Tex-Mex sauce over pork. Drizzle crema over everything and serve with any remaining lime wedges on the side.
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