Meal Kit
Ribeye Steak Burrito Bowl
with pico de gallo
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk, Wheat, Soy
Chef
Scott Gorsky
In Your Box (serves 2)
- 10 oz. Steak Strips
- 1 Yellow Onion
- 1 Green Bell Pepper
- 1 Roma Tomato
- ½ cup Jasmine Rice
- 1 Lime
- 1 oz. Sour Cream
- 1½ Tbsp. Chile and Cumin Rub
- ¼ oz. Cilantro
- 2 Large Flour Tortilla
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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Calories790
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Carbohydrates94g
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Net Carbs89g
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Fat29g
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Protein39g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
- 1 Mixing 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
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1 Cook the Rice
Bring a small pot with jasmine rice and 1 cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Mince cilantro, leaves and stems, while rice cooks.Remove from burner and stir in half the cilantro (reserve remaining for pico de gallo). Cover and set aside.While rice cooks, prepare ingredients. -
2 Prepare the Ingredients
Core tomato and cut into 1/4" dice.
Halve and peel onion. Slice half into thin strips and cut other half into 1/4" dice.Zest and halve lime. Cut one half into two wedges and juice the other half.Stem, seed, and slice green bell pepper into 1/4" strips.Combine tomato, diced onion (to taste), 1 tsp. lime juice, 1 tsp. lime zest, remaining cilantro, and a pinch of salt and pepper in a mixing bowl. -
3 Make the Tortilla Bowls
Make two loosely-packed, softball-sized balls out of foil, each about 5-6" in diameter.
Place foil balls on prepared baking sheet and lay a tortilla over each. Coat tortillas with cooking spray.Bake until golden brown and crispy, 5-10 minutes.Remove from oven and let cool.While tortilla bowls bake, cook ribeye steak strips. -
4 Cook the Ribeye Steak Strips
Pat ribeye steak strips dry.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add ribeye steak slices to hot pan and cook undisturbed until well-browned on one side, 2-4 minutes.Transfer to a plate. Ribeye steak strips will finish cooking in a later step.Reserve pan; no need to wipe clean. -
5 Cook Vegetables and Finish Dish
Return pan used to sear steak to medium-high heat and add 1 tsp. olive oil, onion slices, and green pepper slices to hot pan. Stir occasionally lightly browned and tender, 4-6 minutes.
Add steak and any accumulated juices* and 1/2 cup **water. Bring mixture to a simmer and stir constantly until liquid as thickened slightly, 2-3 minutes.Stir in seasoning blend (to taste).Remove from burner, stir in cooked rice, and season with 1/4 tsp. salt and a pinch of pepper.Plate dish as pictured on front of card, garnishing with sour cream and serving lime wedges on the side. Bon appétit!
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