15 Minute Meal Kit

Creamy Salsa Verde Steak Strips with Mexican Rice

stovetop cooking

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)

  • 8 oz. Cilantro Lime Rice
  • 1 fl. oz. Red Cooking Wine
  • 2 oz. Fire Roasted Salsa Verde
  • Info
    2 oz. Sour Cream
  • Info
    4 tsp. Beef Flavor Demi-Glace Concentrate
  • 1 tsp. Fajita Seasoning
  • 10 oz. Steak Strips
  • 1 Poblano Pepper

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
    574
  • Carbohydrates
    46g
  • Fat
    27g
  • Protein
    33g
  • Sodium
    1172mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Mixing Bowl
  • 1 Microwave-Safe 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
  1. 1

    Prepare the Ingredients

    Stem poblano, seed, and cut into ½” 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. Separate steak strips into a single layer and pat dry. Season all over with seasoning blend.

  2. 2

    Cook the Peppers and Steak

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add poblano 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, no pink remains on steak, and steak reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Remove from burner. Rest, 3 minutes. While steak cooks, heat rice.

  3. 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. 4

    Make Creamy Salsa and Finish Dish

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

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