Southwest-Spiced Steak

Southwest-Spiced Steak

with a Sweet Potato and Poblano Jumble

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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

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Sweet Potato

1 unit

Poblano Pepper

1 unit

Lime

1 unit

Roma Tomato

10 ounce

Ranch-Cut Steak

1 tablespoon

Southwest Spice Blend

1.5 tablespoon

Tomato Paste

1 unit

Beef Stock Concentrate

1 teaspoon

Hot Sauce

2 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Zester
Large Pan
Instructionsarrow up iconarrow up icon
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Prep Veggies
Prep Veggies
1

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
Roast Veggies
2

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
Finish Prep
3

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

Cook Steak
Cook Steak
4

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
Make Sauce
5

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
Finish and Prep
6

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.