Spicy Peruvian Sirloin Steak
with Loaded Rice, Pickled Jalapeño & Creamy Salsa Verde
- Milk
- Eggs
To the list of gifts that Peru has shared with the world, we’re adding Peruvian roast chicken with green sauce. Tender, succulent, and spiced just right. Oh, and the sides? Garlicky rice that’s amped up with tomatoes, scallions, and lime. The scene stealer is the creamy sauce—tangy lime and a spicy kick from pickled jalapeño—to drizzle over every bite.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Sirloin Steak
¾ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
2 clove
Garlic
1 unit
Jalapeño
1 tablespoon
Fajita Spice Blend
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
1 unit
Lime
2 unit
Scallions
Not included in your delivery
teaspoon (tsp)
Black Pepper
¼ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Peel and mince or grate garlic; place a pinch of garlic in a small bowl and reserve for Step 5.
Trim and thinly slice scallions, separating whites from greens. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter lime. Dice tomato into ½-inch pieces.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat; add scallion whites, remaining garlic, and 1 tsp Fajita Spice Blend (2 tsp for 4). Cook, stirring, until softened and fragrant, 2-3 minutes.
Add rice, stock concentrate, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil; cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
In a second small microwave-safe bowl, combine jalapeño, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Microwave for 30 seconds. Set aside to pickle, stirring occasionally.
Pat chicken* dry with paper towels. Season all over with remaining Fajita Spice Blend, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.
Transfer to a cutting board to rest.
While chicken cooks, remove jalapeño from pickling liquid (reserve liquid). Reserve a few rounds for garnishing; mince remaining.
To bowl with reserved garlic, add mayonnaise, sour cream, a squeeze of lime juice, a big pinch of lime zest, and a pinch of minced jalapeño to taste. (TIP: If you like zesty heat, add a small splash of jalapeño pickling liquid in place of, or in addition to, lime juice.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Fluff rice with a fork. Stir in tomato, half the scallion greens, remaining lime zest, a squeeze of lime juice, and as much remaining minced jalapeño as you like. Season with salt and pepper.
Thinly slice chicken crosswise.
Divide rice between bowls and top with chicken. Squeeze juice from remaining lime over chicken. Drizzle everything with creamy salsa verde; garnish with remaining scallion greens and as many reserved jalapeño rounds as you like. Serve.
