Meal Kit
Chile-Lime Sliced Steak Rice Bowl
with pineapple salsa
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 6 days
Contains: Fish (Anchovy), Milk
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Steak Strips
- ¾ cup Jasmine Rice
- 3 oz. Corn Kernels
- 1 Lime
- 2 oz. Pineapple Chunks
- 1 Shallot
- 1 Jalapeno Pepper
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⅘ oz. Chile Lime Butter
- 1 tsp. Adobo Seasoning
- 1 tsp. Chile and Cumin Rub
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories720
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Carbohydrates88g
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Net Carbs82g
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Fat27g
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Protein36g
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Sodium1230mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 1 Large Non-Stick Pan
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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1 Cook the Rice
Bring a small pot with rice and 11/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir in adobo seasoning and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Halve lime and juice.
Drain pineapples and cut into 1/4" dice.Peel and mince shallot.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.Pat steak strips dry. Coarsely chop, then separate pieces. -
3 Make the Sofrito
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add half the shallots to hot pan (reserve remaining for salsa) and stir occasionally until beginning to soften, 1-2 minutes.
Add corn and stir often, 1 minute.Transfer to a mixing bowl. Add 1/4 tsp. salt and 1 tsp. lime juice (reserve remaining for salsa). Keep pan over medium heat; no need to wipe clean. -
4 Cook the Steak Strips
Bring pan up to medium-high heat and add 1 tsp. olive oil. Add steak strips and chile and cumin rub to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove from burner and stir in butter. Rest, 3 minutes.While steak strips cook, continue recipe. -
5 Make Pineapple Salsa and Finish Dish
In another mixing bowl, combine pineapples, jalapeños (to taste), remaining shallots, and 2 tsp. remaining lime juice. Stir vigorously to combine. Set aside, at least 5 minutes.
Plate dish as pictured on front of card, topping rice with steak strips and sofrito. Garnish steak with pineapple salsa (to taste). Bon appétit!
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