Meal Kit

Cuban-Style Flat-Iron Steak

with a Mojo Caramel, Pan-Fried Zucchini and Rice Pilaf

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy

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

In this succulent dish, steaks are made Cuban with a lime, orange, cumin, and oregano-infused marinade that also serves to tenderize the meat. It’s served alongside a rice pilaf – also a Cuban staple. Pair this meal with a Cuba Libre or a Mojito and pretend you’re in colorful Old Havana, basking in the night air.

In Your Box (serves 2)

  • 1 Zucchini
  • 1 Yellow Squash
  • 1 Lime
  • 1 Navel Orange
  • 3 Garlic Cloves
  • 4 Oregano Sprigs
  • 2 Flat Iron Steaks
  • 1 tsp. Cumin
  • 1 tsp. Sugar
  • ⅔ cup Parboiled White Rice
  • Info
    2 tsp. Gluten-Free Minor's Vegetable Base

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
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Medium Pot
  • 1 Medium Pan

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

    Thoroughly rinse produce and pat dry. Cut zucchini and yellow squash into ½" pieces on a slight angle. Zest and halve lime and orange. Mince garlic. Peel and cut carrot into a medium dice. Stem and roughly chop oregano. Rinse flat iron steaks and pat dry.

  2. 2

    Marinate the Flat Iron and Squash

    In a medium bowl, combine juice of lime (to taste), juice of entire orange, minced garlic, cumin, oregano (reserving a pinch for the rice), sugar, 1 tsp. of olive oil and a pinch of salt and pepper. Pour half of marinade into a second bowl. Place flat-irons into one bowl and sliced zucchini and yellow squash into second bowl. Let both marinate for 5-10 minutes.

  3. 3

    Cook the Rice and the Squash

    While steak and squash marinate, bring a medium pot with rice, 1⅓ cups water, and vegetable base to a boil. Cover, reduce to simmer, and cook until tender, 14-16 minutes. Season with salt and pepper and set aside. Heat 1 tsp. olive oil in a medium pan over medium-high heat. Pour marinade from squash into bowl with steaks and add squash to pan. Cook, turning once, until slightly brown, about 5 minutes. Transfer squash to a plate and wipe out pan.

  4. 4

    Cook the Flat Iron Steaks

    Return pan to medium-high heat. Remove steaks from marinade (reserve marinade for making sauce) and season each side with a pinch of salt and pepper. Heat 1 tsp. of olive oil in a medium pan over medium-high heat add steaks and cook 4-5 minutes per side, or until a minimum internal temperature of 145 degrees is reached. Transfer steaks to a plate. Do not wipe out the pan.

  5. 5

    Make the Sauce

    Pour marinade and ¼ cup of water in same pan used for cooking steaks. Bring to a boil for 1 minute, then reduce to a simmer and cook for about 5 minutes, until the mixture has a sauce consistency.

  6. 6

    Plate the Dish

    Place a serving of rice pilaf on plate. Place steaks against the rice and garnish with lime and orange zest and a spoonful of sauce (reduced marinade) .

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