Spicy Peruvian Sirloin Steak Bowls
Note: Blender required
- Eggs
Time Out, known for their Best Of City guides, has partnered with HelloFresh to bring a taste of Lima, Peru straight to your kitchen. The team at Time Out selected this recipe to transport you there, and describes what makes this the best city in the world for food. "Take a walk down Avenida Angamos and into the Surquillo Market, the neighborhood butting up against Miraflores that hasn't been polished for anyone's benefit. Limeños shop alongside chefs from the world's best restaurants, picking through stalls of ají amarillo, purple choclo and lúcuma before stopping for a five-dollar ceviche at Al Toke Pez, one of the most celebrated seafood counters in the city. This dish draws from that same pantry. The ají verde, Peru's blended green sauce of cilantro, jalapeño and lime, is the taste every Limeño grew up with, sharp and herby, the kind of thing that shows up on nearly every table in the city whether the meal costs five dollars or five hundred. Sweet potato and black beans are ingredients that have sustained this part of the world for thousands of years, making this dish a quiet argument for why Lima's food has captured the world's attention."
Ingredients
1 unit
Veggie Stock Concentrate
12 ounce
Sirloin Steak
2 unit
Sweet Potato
1 unit
Black Beans
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
1 unit
Lime
1 teaspoon
Chili Flakes
2 unit
Scallions
1 teaspoon
Garlic Powder
½ ounce
Cilantro
Not included in your delivery
2 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Olive Oil
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Dice sweet potatoes into ½-inch pieces. Trim and cut scallions into 1-inch pieces. Zest and quarter lime (for 4, zest one lime and quarter both). Dice tomato into ¼-inch pieces.
Toss sweet potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper (for 4, spread sweet potatoes out across entire sheet). Roast on top rack for 10 minutes (you’ll add more to the sheet then).
Pat chicken* dry with paper towels and season all over with salt and pepper.
Once sweet potatoes have roasted for 10 minutes, remove sheet from oven. Carefully place chicken on empty side of sheet. (For 4 servings, leave sweet potatoes roasting; add chicken to a second baking sheet and roast on middle rack.)
Return to top rack and roast until sweet potatoes are tender and chicken is cooked through, 18-22 minutes.
Meanwhile, in a medium pot, combine beans and their liquid, stock concentrate, ¼ tsp salt, and pepper. Cook over medium-low heat, stirring occasionally, until thickened, 10-15 minutes. Turn off heat.
Mash about half the beans with a potato masher or fork. Keep covered off heat until ready to serve.
To a blender (or food processor), add cilantro (stems and leaves), scallions, juice from two lime wedges, mayonnaise, garlic powder, 1 TBSP olive oil, 1 TBSP water, ½ tsp sugar, ¼ tsp chili flakes, and ¼ tsp salt. (For 4 servings, use juice from four lime wedges, 2 TBSP olive oil, 2 TBSP water, 1 tsp sugar, ½ tsp chili flakes, and ½ tsp salt.)
Blend, scraping down the sides as needed, until mixture is smooth and no large pieces remain, 60-90 seconds.
Once chicken and sweet potatoes are done, remove sheet from oven. Transfer chicken to a cutting board.
Sprinkle lime zest over sweet potatoes and carefully toss to combine.
Thinly slice chicken crosswise.
Divide beans and sweet potatoes between bowls in separate sections. Top with chicken and as much aji verde as you like.
Garnish with tomato and sprinkle with remaining chili flakes to taste. Serve with a squeeze of lime juice and any remaining aji verde on the side.
