Southwest-Spiced Steak
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Southwest-Spiced Steak

Southwest-Spiced Steak

with a Sweet Potato and Poblano Jumble

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.


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

Total Time30 minutes
Prep Time


serving amount

2 unit

Sweet Potatoes

1 unit

Poblano Pepper

1 unit


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


(Contains Milk)




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.


Baking Sheet
Large Pan


Prep Veggies

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.

Roast Veggies

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.

Finish Prep

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

Cook Steak

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.

Make Sauce

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.

Finish and Prep

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.