Creamy Cilantro Steak Bowls

Creamy Cilantro Steak Bowls

with Garlic Lime Rice and Charred Poblano

calorie smart
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Prepare to meet the World’s Greatest Sauce™. 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.


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Poblano Pepper

1 unit

Red Onion

¼ ounce


2 clove


1 unit


1 unit


¾ cup

Jasmine Rice

2 tablespoon

Sour Cream


1 teaspoon


10 ounce

Ranch Steak

Not included in your delivery

1 tablespoon

Olive Oil

4 teaspoon

Vegetable Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat35 g
Saturated Fat10 g
Carbohydrate70 g
Sugar4 g
Dietary Fiber4 g
Protein35 g
Cholesterol105 mg
Sodium120 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.
Utensilsarrow down iconarrow down icon
Small pot
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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 leaves and stems. Mince garlic; set aside ¼ tsp. Zest and quarter lime (quarter both limes for 4). Thinly slice jalapeño into 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, lidded pot over medium-high heat. Add remaining garlic and cook until fragrant, 20-30 seconds. Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. 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 2 lime wedges (4 wedges for 4 servings), a pinch of minced jalapeño, a pinch of cumin, 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 to a cutting board to rest. Wipe out pan.


Heat another drizzle of oil in same pan over medium-high heat. Stir in 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 any remaining lime wedges on the side.