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Cuban-Spiced Steak
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Cuban-Spiced Steak

Cuban-Spiced Steak

with Poblano Peppers, Rice, and Garlic Lime Crema

Steak gets a whole new spin when you coat it in aromatic seasonings. In this recipe, we’re taking sirloin and giving it a Cuban-inspired accent by rubbing it with earthy cumin and herbaceous oregano. The results are big, bold, and full of flavor, especially when paired with spiced rice, caramelized onion, poblano pepper, and a zesty lime sour cream.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes


serving amount

½ cup

Basmati Rice

1 teaspoon


1 teaspoon

Dried Oregano

1 unit

Yellow Onion

1 unit

Poblano Pepper

2 clove


12 ounce

Sirloin Steak

1 unit


4 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

4 teaspoon

Vegetable Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat43 g
Saturated Fat17 g
Carbohydrate56 g
Sugar4 g
Dietary Fiber4 g
Protein38 g
Cholesterol155 mg
Sodium140 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Large Pan
Medium Pan
Paper Towel
Small Bowl


Simmer Rice

Wash and dry all produce. Place rice, 1 cup water, a drizzle of oil, ½ tsp cumin, ½ tsp oregano and a large pinch of salt in a small pot (we’ll use the rest of the spices later). Cover pot and bring to a boil, then lower heat and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat until meal is ready.

Cook Onion

Meanwhile, halve, peel, and thinly slice onion. Melt 1 TBSP butter in a large pan over medium-low heat (use a nonstick pan if you have one). Add onion and cook, tossing occasionally, until softened and starting to brown, about 5 minutes.

Cook Poblano

While onion and rice cook, core, seed and thinly slice poblano. Finely mince garlic. Once onion is softened, add poblano to pan. Cook, tossing occasionally, until poblano is tender, 5-7 minutes. Toss in half the garlic and cook one minute more. Pour in ¼ cup water and let simmer until just evaporated, 1-2 minutes. Season with salt and pepper.

Cook Steak

Pat steak dry with a paper towel. Season with plenty of salt and pepper, then rub with remaining cumin and oregano. Heat 1 TBSP oil in a medium pan over medium-high heat. Add steak and cook to desired doneness, 4-6 minutes per side. Remove from pan and let rest at least 5 minutes.

Make Crema

While steak cooks, zest 1 tsp zest from lime, then cut into quarters. In a small bowl, mix sour cream, a pinch of remaining garlic, half the lime zest, and a squeeze of lime juice. Stir in water 1 tsp at a time until mixture has a loose, drizzly consistency. Season to taste with salt and more lime juice.

Finish and Serve

Add remaining lime zest to rice in pot and fluff with a fork. Season with salt and pepper. Slice steak against the grain. Divide rice between plates, arrange steak on top, and add veggie mixture to the side. Dollop with crema.