Steak with Zesty Green Onion Salsa
plus Buttery Black Beans over Rice
- Milk
When it comes to pork chops, we’re always looking for two things: a deeply browned crust and juicy, tender meat. You too? Enter: these pan-seared beauties. To make things even more delicious, they’re drizzled with a bright and tangy scallion salsa, which perfectly balances the meat’s richness. It’s all sitting atop a bed of fluffy rice alongside creamy black beans and a cooling lime crema. Sound too good to be true? It’s not! This delicious dish all comes together in 30 minutes. What are you waiting for??
Ingredients
2 tablespoon
Sour Cream
½ cup
Jasmine Rice
10 ounce
Beef Tenderloin Steak
1 unit
Chicken Stock Concentrate
1 clove
Garlic
1 unit
Black Beans
1 unit
Tomato
1 unit
Lime
2 unit
Scallions
1 tablespoon
Southwest Spice Blend
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and roughly chop scallions. Peel and mince garlic. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Dice tomato. Drain and rinse beans. • In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, in a small bowl, combine scallions, 2 TBSP olive oil (3 TBSP for 4 servings), and 1 tsp Southwest Spice (2 tsp for 4). (You’ll use more Southwest Spice in the next step.) Stir in a pinch of garlic and a squeeze of lime juice to taste. Season generously with salt and pepper. Taste and add more garlic or lime juice if desired.
• Heat a drizzle of oil in a medium pot over medium-high heat. Add tomato and remaining garlic. Cook, stirring, until softened, 1-2 minutes. • Add beans, stock concentrate, 1⁄2 cup water (1⁄3 cup for 4 servings), 1 tsp Southwest Spice (1 TBSP for 4), salt, and pepper. (You’ll use the rest of the Southwest Spice in the next step.) Simmer until thickened, 5-10 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper. • Keep covered off heat until ready to serve.
• Pat pork dry with paper towels. Season with remaining Southwest Spice, salt, and pepper. • Heat a drizzle of oil in a medium pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Transfer to a cutting board. Once cool enough to handle, slice pork crosswise.
Swap in beef for pork; cook to desired doneness, 4-7 minutes per side. Transfer to a cutting board to rest for at least 5 minutes. Thinly slice beef against the grain.
• While pork cooks, in a second small bowl, combine sour cream, half the lime zest, a squeeze of lime juice, and a big pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), remaining lime zest, a squeeze of lime juice, salt, and pepper. • Divide rice and pork between plates. Top rice with bean mixture and crema. Top pork with salsa. Cut any remaining lime into wedges and serve on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty green onion salsa, with some comparing it to a fresher version of Chipotle 🌶️.
- Ease of prep: Some found the dish had too many components, suggesting simplifying for easier preparation.
- Suggestions: Consider grilling the steak for tender results; add extra seasoning to the beans for more flavor.
- Portions: A few mentioned the green onion salsa portion was small; consider making extra if you love it.
Reviews from our home cooks
Green onion salsa was tasty but not enough for our portion size, we received two incredibly thin/small green onions. Beans were not very flavorful following the recipe. I had to use a lot of seasoning from home to make it edible.
This was so delicious. I substituted with steak. We grilled the steak. It was so tender and the sauces were so delicious on everything.
Wish the salsa was more like a salsa verde but still delicious
We've ordered--and loved--this meal in the past with the pork chop, but adding the option of swapping the chop out for steak make it even more of a favorite!
We could eat this meal again and again. Wouldn't change a thing.
Omg I didn't know food could taste this good! Will definitely get this again. Ugh...I'm in food heaven.
The chimichurri is always so good, but I feel like this has too many parts. Maybe take some parts away from this dish.
The quality of the meat wasn't good. Too chewy, tough and fatty. The other ingredients were good.
