[SIDE CARB SWAP JASMINE RICE TO MICROWAVABLE RICE] Ranch Steak Bowl With Creamy Chimichurri And Charred Poblanos (Tenderized Steak)
- Milk
**Now with more rice! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** 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
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Microwavable Rice
1 unit
Onion
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
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Olive Oil
4 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
Wash and dry produce.
Peel and mince garlic; set aside ¼ tsp for Step 3. Mince cilantro. Halve, peel, and thinly slice onion; mince a few slices until you have 1 tsp (2 tsp for 4 servings). Zest and quarter lime. Slice jalapeño into thin rounds, removing ribs and seeds for less heat; mince a few slices until you have ½ tsp. Core, deseed, and thinly slice green pepper.
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, 1 TBSP olive oil (2 TBSP for 4 servings), reserved ¼ tsp garlic, juice from two lime wedges (four wedges for 4), a pinch of minced jalapeño, a pinch of cumin (you’ll use the rest in the next step), 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 remaining cumin, salt, and pepper; 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 green pepper, 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; stir in lime zest, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper.
Thinly slice steak against the grain.
Divide rice between bowls. Top with veggies and steak. Drizzle steak with sauce. Top with as much sliced jalapeño as you like. Serve with remaining lime wedges on the side.
