Meal Kit
Cuban-Style Steak Strip and Plantain Bowl
with guacamole crema
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 7 oz. Sliced Plantains
- 5.47 oz. Long Grain White Rice
- 1 Lime
- 2 oz. Pico de Gallo Guacamole
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1 oz. Sour Cream
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½ oz. Grated Cotija Cheese
- 2 tsp. Chicken Broth Concentrate
- 2 tsp. Chile and Cumin Rub
- 1 tsp. Adobo Seasoning
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)
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Calories900
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Carbohydrates108g
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Net Carbs102g
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Fat36g
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Protein37g
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Sodium1740mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Rice
Bring a small pot with rice, 11/4 cups water, chicken base, and adobo seasoning to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Cut plantains into 2" pieces on an angle. If plantains are frozen, rinse under cold water until thawed.
Halve lime. Cut one half into wedges and juice the other half.Pat steak strips dry. Coarsely chop, then separate pieces. -
3 Cook the Plantains
Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add plantains to hot pan and cook until golden-brown, 2-3 minutes per side.Transfer plantains to towel-lined plate and season with a pinch of salt.Keep pan over medium heat; no need to wipe clean. -
4 Cook the Steak Strips
Add 1 tsp. olive oil, steak strips, and chile and cumin rub to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove from burner. Rest, 3 minutes. -
5 Make Crema and Finish Dish
In a mixing bowl, combine guacamole, sour cream, 2 tsp. lime juice, and a pinch of pepper. Set aside.
Plate dish as pictured on front of card, topping rice with steak strips and plantains and garnishing with crema and cheese. Squeeze lime wedges over to taste. Bon appétit!
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