Tex-Mex Bavette Steak with Mango Salsa
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Tex-Mex Bavette Steak with Mango Salsa

Tex-Mex Bavette Steak with Mango Salsa

with Zesty Lime Rice & Smoky Red Pepper Crema

We can never get enough of sweet and savory combos for dinner, which is why we’re head-over-heels for this Tex-Mex flavored dish with a tropical twist. Pork chops get a rub of Southwest spices, then get seared until juicy. The mango actually makes not one, but two appearances: The juice is simmered with spices and lime to form a tantalizing pan sauce, while the fruit is chopped and stirred into a fresh salsa. It’s all served with zesty rice and smoky red pepper crema.


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

Total Time30 minutes
Prep Time10 minutes


serving amount

¾ cup

Jasmine Rice

2 unit


¼ ounce


1 unit


4 ounce


1 unit

Tex-Mex Paste

10 ounce

Bavette Steak

1 tablespoon

Southwest Spice Blend

2 tablespoon

Smoky Red Pepper Crema

(Contains Milk)

Not included in your delivery



1 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories730 kcal
Fat29 g
Saturated Fat13 g
Carbohydrate84 g
Sugar12 g
Dietary Fiber3 g
Protein33 g
Cholesterol95 mg
Sodium1000 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.


Small pot
Small Bowl
Medium Bowl
Large Pan
Paper Towel


Cook Rice

• Wash and dry produce. • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Prep & Mix Sauce

• While rice cooks, drain mango over a small bowl, reserving juice; roughly chop. Zest and quarter lime. Roughly chop cilantro. Trim and thinly slice scallions. • To bowl with mango juice, stir in Tex-Mex paste, juice from half the lime, and 2 TBSP water (3 TBSP for 4 servings).

Make Salsa

• In a medium bowl, combine chopped mango, cilantro, scallions, and a squeeze of lime juice to taste. Season with salt and pepper.

Cook Pork

• Pat pork dry with paper towels and season all over with half the Southwest Spice Blend (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If seasoning begins to burn before pork is cooked through, reduce heat to medium. • Turn off heat; transfer to a cutting board to rest for at least 5 minutes. Wipe out pan.

Swap in chicken or steak for pork; cook chicken until browned and cooked through, 4-6 minutes per side, or cook steak to desired doneness, 5-7 minutes per side.

Cook Pan Sauce

• Return pan used for pork to medium-high heat. Add Tex-Mex paste mixture and bring to a simmer. Cook, stirring occasionally, until slightly reduced, 2-3 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.

Use pan used for chicken or steak here.

Finish & Serve

• Fluff rice with a fork; stir in lime zest and season with salt and pepper. • Thinly slice pork crosswise. • Divide rice between bowls and top with pork. Drizzle pork with pan sauce, then garnish with mango salsa and smoky red pepper crema. Serve with any remaining lime wedges on the side.

Thinly slice chicken or steak against the grain.

Steak is fully cooked when internal temperature reaches 145°.

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