Creamy Salsa Verde Steak Strips with Mexican Rice

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This bowl of brightness swings for the fences and hits the ball out of the park, with a bit more spice and a lot more yum than the average dinner.

In Your Box (serves 2)

  • 1 fl. oz. Red Cooking Wine
  • 8 oz. Chili Lime Rice
  • 1 Green Bell Pepper
  • ¼ oz. Cilantro
  • 1 tsp. Fajita Seasoning
  • Info
    4 tsp. Chicken Demi-Glace
  • Info
    2 oz. Sour Cream
  • 2 fl. oz. Tomatillo Salsa
  • 10 oz. Steak Strips

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.

  • Nutrition (per serving)

  • Calories
    518
  • Carbohydrates
    47g
  • Fat
    20g
  • Protein
    36g
  • Sodium
    1753mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Mixing Bowl
  • 1 Microwave-Safe Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Mince cilantro (no need to stem). Stem, seed, remove ribs, and cut green bell pepper into ½" dice. Separate steak strips into a single layer and pat dry. Season all over with seasoning blend.

  • 2

    Cook the Peppers and Steak

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green bell pepper and a pinch of salt to hot pan and stir occasionally until tender, 3-4 minutes. Add steak strips and stir occasionally until starting to brown, 2-3 minutes. Add wine and cook until almost completely evaporated, 30-60 seconds. Add demi-glace and stir occasionally until sauce coats mixture and no pink remains on steak, 1-2 minutes. Remove from burner. While steak cooks, heat rice.

  • 3

    Heat the Rice

    Remove rice from packaging and place in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 2 minutes. Fluff rice with a fork.

  • 4

    Make Creamy Salsa and Finish Dish

    In a mixing bowl, combine cilantro, sour cream, and tomatillo salsa (to taste). Plate dish as pictured on front of card, topping rice with steak mixture and garnishing with creamy salsa. Bon appétit!

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