Citrusy Tex-Mex Steak
with Spiced Veggie Jumble & Lime Crema
- Milk
Seared Southwest-spiced steak is finished with a glossy Tex-Mex pan sauce built from orange juice and lime, adding a bright, citrusy depth. Roasted sweet potato, bell pepper, and onion round out the plate, while a tangy sour cream lime crema ties everything together with a cool, zesty finish.
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
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
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 steak* 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-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer steak to a cutting board. Wipe out pan.
While pork and veggies roast, in a small bowl, combine sour cream, a squeeze of lime juice, and a pinch of lime zest.
Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Heat pan used for steak 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 servings) until melted and combined.
Thinly slice steak against the grain.
Divide steak and veggie jumble between plates. Spoon Tex-Mex sauce over steak. Drizzle crema over everything and serve with any remaining lime wedges on the side.
