Creamy Cilantro Steak Bowls
with Garlic Lime Rice & Charred Poblano
- Milk
Prepare to meet the World’s Greatest Dressing™. It’s creamy, yet bright and punchy, and absolutely perfect when paired with tender, cumin-scented sliced steak, garlicky lime rice, and charred veggies. Wonder how you’ll make it? Fresh cilantro, onion, garlic, jalapeño, tangy lime juice, and a bit of cumin, plus olive oil and sour cream to round it all out. So, don’t be surprised when you find yourself swiping up every last drop...and making up excuses to recreate this dish again and again.
Ingredients
1 unit
Red Onion
2 tablespoon
Sour Cream
½ cup
Jasmine Rice
1 teaspoon
Cumin
10 ounce
Ranch Steak
1 unit
Long Green Pepper
1 clove
Garlic
1 unit
Jalapeño
1 unit
Lime
¼ ounce
Cilantro
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Core, deseed, and thinly slice poblano. Halve, peel, and thinly slice onion; mince a few slices until you have 1 tsp (2 tsp for 4 servings). Mince cilantro. Peel and mince garlic; set aside ¼ tsp for step 3. Zest and quarter lime (quarter both limes for 4). Slice jalapeño into thin rounds, removing ribs and seeds for less heat; mince a few slices until you have ½ tsp.
• Heat a drizzle of oil in a small pot over medium-high heat. Add remaining garlic and cook until fragrant, 30 seconds. • Stir in rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Meanwhile, in a small bowl, combine sour cream, cilantro, minced onion, reserved ¼ tsp garlic, juice from two lime wedges (four wedges for 4 servings), a pinch of minced jalapeño, a pinch of cumin (you’ll use the rest in the next step), 1 TBSP olive oil (2 TBSP for 4), salt, and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Pat steak* dry with paper towels. Season all over with salt, pepper, and remaining cumin; rub to thoroughly coat. • Heat a large 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 to rest. Wipe out pan.
• Heat a drizzle of oil in same pan over medium-high heat. Add poblano, sliced onion, and a pinch of salt. Cook, stirring occasionally, until softened and lightly charred, 6-8 minutes. TIP: If veggies begin to brown too quickly, add a splash of water.
• Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings), lime zest, salt, and pepper. Divide between bowls. • Thinly slice steak against the grain, then add to bowls along with veggies. Drizzle with sauce. Top with as much sliced jalapeño as you like. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the vibrant, spicy flavors; some found the cilantro sauce and cumin-seasoned steak especially delicious 🌶️.
- Ease of prep: Several noted it was easy to cook, though a few mentioned prep took longer than expected.
- Suggestions: Consider sautéing jalapeños with other veggies; some added corn or beans for extra substance.
- Portions: Some wanted more rice or vegetables to balance the steak; a few found the meat portion small.
- Steak quality: Opinions varied widely; many praised the tender, flavorful steak while others found it tough or fatty.
Reviews from our home cooks
This is probably the favorite dish I have had so far. The steaks that came were silky. They were almost fillet like. I cooked them medium. The rest of the timing on the dishes was spot on. The subtle flavors in the rice created a fantastic pallet for the steak and vegetables and that sauce on top is definitely something I will be recreating on my own because it was simply flavor loaded and beautiful and added texture. This was absolutely a dish that I would expect to find at an upscale restaurant. My only complaint would be the poblano pepper that I received was extremely small. All the ones I have received in the dishes before have been generously sized. The garlic was not good and I could not use it but I had some that I could use here. This is definitely a dish I will be looking for again and duplicating at home.
So much flavor in this dish! I had to add my own cumin because my packets were empty but I don't think 2tsp was enough for this recipe anyway. The jalapeños in the cream sauce provided enough heat. I didn't use the slices. The steak was tender. Love the lime zest and butter in the rice.
At first I was concerned as it didn't look like enough food, but it was delicious and filling. The cilantro and lime worked so well in this recipe. I did add a veggie as a side. The onion/poblano didn't count as a side
We devoured these steaks in minutes! Lime and jasmine rice are virtually infallible, added to fresh seared veggies and cilantro you have creamy, low cal perfection!
This was AH-mazing! The steak was so tasty, and the cilantro cream sauce was just perfect. This was our favorite Hellofresh so far!
The last steak recipe I made from Hello Fresh was ok, nothing to write home about. This one was amazing though. That Cilantro sauce was so yummy. Needed more lime though.
These were just incredible! Poblano was a great complement and the sauce really shined. Not to mention the portion size was larger than expected for a steak meal. Simple but not bland at all. Would love to order this again!
We truly enjoy the recipes that have multiple flavors. The lime and the cilantro and the jasmine and the cumin. It all makes a mouth very happy!
We enjoyed this meal. It had a strong lime flavor though. Our "creamy" cilantro sauce didn't turn out so "creamy". It was a lot thinner than the picture and runny.
Steak so tender and full of flavor- poblano/onion mix really enhanced the dish with a little kick.
