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Serrano Steak

Serrano Steak

with Mango Slaw and Cilantro-Lime Rice

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A mix of balsamic vinegar and serrano pepper creates a sweet, spicy, and tangy steak marinade. For a hit of brightness, we’ve paired juicy mango with red onion and lime for subtly sweet side slaw. Cilantro-lime rice is the perfect base to soak up all those flavors!

Tags:Gluten-freeSpicy

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Sirloin Steak

1 unit

Mango

1 unit

Lime

½ cup

Basmati Rice

1 unit

Red Onion

1 unit

Serrano Pepper

2 tablespoon

Balsamic Vinegar

¼ ounce

Cilantro

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2192.416 kJ
Calories524 kcal
Fat14 g
Saturated Fat5 g
Carbohydrate62 g
Sugar19 g
Dietary Fiber5 g
Protein42 g
Cholesterol0 mg
Sodium89 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
Utensilsarrow down iconarrow down icon
Pot
Peeler
Zester
Bowl
Baking Dish
Large Pan
Instructionsarrow up iconarrow up icon
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1

Cook the rice: Bring 1 cup water and a large pinch of salt to a boil in a small pot. Once boiling, add the rice, cover, and simmer for 15 minutes.

2

Wash and dry all produce. Meanwhile, peel the mango, then slice the fruit of the pit. Cut the mango pieces into thin matchsticks. Halve, peel, and thinly slice the red onion. Zest, then halve the lime. Mince the serrano, removing the ribs and seeds if you prefer less heat.

3

In a medium bowl, toss together the mango, half the red onion, half the lime zest, and the juice of the lime. Add up to half the Serrano (to taste), then season with salt and pepper.

4

In a shallow dish, toss the steak with the balsamic, a large drizzle of olive oil, and the remaining Serrano (or less, to taste). Season with salt and pepper.

5

Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and cook for 4-7 minutes per side, until cooked to desired doneness. Set aside to rest for 5 minutes before thinly slicing.

6

Finish and serve: Meanwhile, finely chop the cilantro. Stir the cilantro and remaining lime zest into the rice. Plate the cilantro-lime rice, then top with the sliced serrano steak and mango slaw. Enjoy!