Creamy Salsa Verde Steak Strips with Mexican-Style Rice

stovetop cooking

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 4 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories

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)

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

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

Customize It Instructions

  • If using sliced pork, follow same instructions as steak strips in Steps 1 and 2, stirring occasionally until browned and pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.

  • If using Impossible burger, follow same instructions as steak strips in Step 2, seasoning with seasoning blend and breaking up until burger is heated through, 4-6 minutes.

  • If using organic chicken, pat dry and, on a separate cutting board, cut into 1” pieces and season with seasoning blend. Follow same instructions as steak strips in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using ground turkey, follow same instructions as steak strips in Step 2, seasoning with seasoning blend and breaking up until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.

  1. 1

    Prepare the Ingredients

    Stem poblano, seed, and cut into 1/2” 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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