Meal Kit
Mexican Rubbed Steak
with lime butter, roasted potatoes, and poblanos
Prep & Cook Time: 60+ min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk
Chef
Sarah Thomsen
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 12 oz. Red Potatoes
- 1 Poblano Pepper
- 1 Lime
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2 oz. Shredded Chihuahua Cheese
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1 oz. Butter
- 2 tsp. Chile and Cumin Rub
- 1 tsp. Mojito Lime 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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Calories700
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Carbohydrates38g
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Net Carbs34g
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Fat43g
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Protein46g
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Sodium1470mg
Recipe Steps
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
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1 Prepare Ingredients
cut potatoes into 1 inch chunks
Cut poblano into 1 inch piecesZest and quarter lime -
2 Cook Vegetables
2 tsp oil 1/4 tsp salt pinch pepper. Prepared sheet pan 450 oven. 25 minutes.
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3 Cook Steak
Medium non-stick. Medium high heat. 1 tsp oil.
Sear steak one side. Turn and rub with chili cumin blend.reduce heat to medium and allow to cook __ minutes. -
4 make butter
seasoning blend, lime zest, butter. Mash with back of fork until well combined.
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5 finish veg
Add cheese to veg. Return to oven 2-3 minutes.
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