Express
Premium
Havana Steak Strip and Plantain Bowl
less than 30 minutes
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Steak Strips
- 10.94 oz. Long Grain White Rice
- 10 oz. Sliced Plantains
- 4 oz. Pico de Gallo Guacamole
- 4 oz. Black Beans
- 1 Lime
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2 oz. Grated Cotija
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2 oz. Light Sour Cream
- 4 tsp. Chicken Broth Concentrate
- 4 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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Calories850
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Carbohydrates99g
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Net Carbs95g
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Fat33g
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Protein41g
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Sodium1450mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Small Pot
- 1 Plate
- 1 Colander/Strainer
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 thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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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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1 Cook the Rice
Drain and rinse beans in a colander/strainer.
Bring a small pot with rice, beans, 2 1/2 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 Ingredients and Make Guacamole Crema
Cut plantains into 2" pieces on an angle.
Halve lime. Cut one half into wedges and juice the other half.In a mixing bowl, combine guacamole (to taste), sour cream, 1 Tbsp. lime juice, and a pinch of pepper. Set aside. Kids not a fan of extra heat? Feel free to skip/reduce the guacamole.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 Steak Strips and Finish Dish
Add 2 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.Plate dish as pictured on front of card, topping rice with steak strips and plantains. Garnish with guacamole crema (to taste) and cheese. Squeeze lime wedges over to taste. Bon appétit!
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