Southwest-Spiced Steak

Name: Southwest-Spiced Steak with a Sweet Potato and Poblano Jumble
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 2 unit Sweet Potatoes; 1 unit Poblano Pepper; 1 unit Lime; 1 unit Roma Tomato; 10 ounce Ranch Steak; 1 tablespoon Southwest Spice Blend; 1.5 tablespoon Tomato Paste; 1 unit Beef Stock Concentrate; 1 teaspoon Hot Sauce; 2 tablespoon Sour Cream; 2 teaspoon Vegetable Oil; 1 tablespoon Butter; Salt; Pepper

with a Sweet Potato and Poblano Jumble

Recipe Development TeamPublished on November 30, 2018

4.2

(2.9K customers rated)

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Imagine your steak tacos get a serious upgrade- and that’s what's happening in this dish. Your steak is transformed with this southwest pan sauce. It’s made by adding layers of flavors and spices like chili pepper and cumin with tangy tomato and smooth sour cream. Then roasted sweet potatoes and peppers get mixed with fresh tomato and zesty lime to serve with the steak. The end result is an elevated take on Tex-Mex.

Tags:

Spicy

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 unit

Sweet Potatoes

1 unit

Poblano Pepper

1 unit

Lime

1 unit

Roma Tomato

10 ounce

Ranch Steak

1 tablespoon

Southwest Spice Blend

1.5 tablespoon

Tomato Paste

1 unit

Beef Stock Concentrate

1 teaspoon

Hot Sauce

2 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2803 kJ

Calories670 kcal

Fat38 g

Saturated Fat15 g

Carbohydrate52 g

Sugar12 g

Dietary Fiber9 g

Protein31 g

Cholesterol140 mg

Sodium710 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

•Baking Sheet

•Zester

•Large Pan

Instructions

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Peel and dice sweet potatoes into ½-inch cubes. Core, deseed, and dice poblano into ½-inch squares.

Toss sweet potatoes and poblano on a baking sheet with a drizzle of oil and a large pinch of salt and pepper. Roast, tossing halfway through, until lightly browned and tender, 25-30 minutes.

Meanwhile, zest lime until you have ½ tsp zest; quarter lime. Finely chop tomato.

Heat a drizzle of oil in a large pan over medium-high heat. Pat steak dry with paper towels, then season all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and set aside to rest for at least 5 minutes. Allow pan to cool slightly.

Bring pan to medium heat and add Southwest Spice and half the tomato paste (save rest for another use); stir constantly for 30 seconds. Stir in stock concentrate, half the hot sauce (start there and add more to taste), and ⅓ cup water. Bring to a simmer, then remove from heat. Stir in sour cream and 1 TBSP butter; season with salt and pepper.

In a medium bowl, combine roasted veggies, tomato, lime zest, a squeeze of lime juice, salt, and pepper. Thinly slice steak against the grain. Divide veggie jumble and steak between plates. Spoon sauce over steak. Serve remaining lime wedges on the side for squeezing over.