Express
Chipotle Butter Steak Strips
with corn and poblano rice
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk
Chef
Maija Barnes
Such fun and fresh flavors from the corn, cilantro, and poblano. And they pair so well with the spicy, buttery, and tender steak strips. We at Home Chef love giving you layers of flavor and we've done that well with this dish. Quite well.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 1 Poblano Pepper
- 3 oz. Corn Kernels
- 2.88 oz. Minute Rice
- 1 Lime
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1 oz. Sour Cream
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⅗ oz. Butter
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½ oz. Grated Cotija Cheese
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2½ tsp. Chipotle Pesto
- ¼ oz. Cilantro
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) lPEw4BOK
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Calories650
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Carbohydrates52g
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Net Carbs49g
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Fat35g
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Protein36g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches if necessary.
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If using diced chicken breasts, pat dry. Follow same instructions as steak strips in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Follow same instructions as steak strips in Step 3, stirring occasionally until shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Stem cilantro and tear leaves.
Halve lime. Cut one half into wedges and juice the other half.Stem poblano, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
2 Cook the Rice
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add poblanos (to taste) and corn to hot pan and stir occasionally until browned, 3-4 minutesAdd rice, 1/2 tsp. salt, a pinch of pepper, and 1 cup water. Stir occasionally until rice is tender water is absorbed, 5-7 minutes.Remove from burner.While rice cooks, continue recipe. -
3 Cook the Steak Strips
Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with 1/4 tsp. salt.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Add pesto (to taste) and butter and stir until melted and combined, 30-60 seconds.Remove from burner. Rest, 3 minutes.While steak strips cook, continue recipe. -
4 Make Crema and Finish Dish
In a mixing bowl, combine 2 tsp. lime juice, sour cream, and a pinch of salt.
Plate dish as pictured on front of card, topping rice with steak strips, crema, cheese, and cilantro. Squeeze lime wedges over to taste. Bon appétit!
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