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Cuban-Spiced Steak

Cuban-Spiced Steak

with Poblano Peppers, Rice, and Garlic Lime Crema

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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.

Tags:Egg freeNut free
Allergens:Milk
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

½ cup

Basmati Rice

1 teaspoon

Cumin

1 teaspoon

Dried Oregano

1 unit

Yellow Onion

1 unit

Poblano Pepper

2 clove

Garlic

12 ounce

Sirloin Steak

1 unit

Lime

4 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

4 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
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.
Utensils
Utensils
Small pot
Large Pan
Medium Pan
Paper Towel
Small Bowl
Zester
InstructionsPDF
Instructions
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.