Meal Kit

Salvadoran Flat-Iron Steak

With Chimol Salsa and Roasted Cauliflower

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

Native to Central America, Chimol is a type of salsa that boasts tomatoes, onions, bell peppers, and radishes for a crisp and traditional accompaniment to Carne Asada in El Salvador. We employ this luscious salsa to complement our tender flat-iron steak, which is served alongside roasted cauliflower for a satisfying low-calorie and low-carb dish.

In Your Box (serves 2)

  • 1 Red Onion
  • 6 oz. Cauliflower Florets
  • 4 oz. Radishes
  • 1 Lime
  • 3 oz. Cilantro Sprigs
  • 1 Jalapeño Pepper
  • 2 Garlic Cloves
  • 1 Tomato
  • 2 Flat Iron Steaks

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 Baking Sheet
  • 2 Mixing Bowls
  • 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

    Preheat the oven to 400 degrees and prepare a baking sheet with foil or parchment paper. Thoroughly rinse produce and pat dry. Dice tomato. Half lime. Chop cilantro. Mince garlic. Peel and dice red onion. Halve jalapeño. If averse to heat, remove membrane (spiny white innards) and seeds. Dice remaining jalapeño. Slice 2 radishes into rounds. Julienne (cut into thin strips) the remaining 3 radishes. Rinse steaks and pat dry.

  2. 2

    Roast the Cauliflower

    In a mixing bowl, combine the cauliflower florets with 2 tsp. olive oil and a pinch of salt and pepper. Coat completely. Evenly arrange on the prepared baking sheet. Place in oven to roast, flipping midway through to ensure even cooking. Roast for 12-15 minutes or until lightly browned and tender. Keep warm until ready to serve.

  3. 3

    Prepare the Chimol

    In a clean mixing bowl, combine julienned radishes, garlic, cilantro (reserving a pinch for garnish), tomato, red onion to taste (this can be strong for some), jalapeño, and juice of the lime to taste. Mix well and add a pinch of salt and pepper to taste. Let sit at room temperature until ready to serve.

  4. 4

    Cook the Steaks

    In a medium pan over medium-high heat, warm 1 tsp. olive oil. Salt and pepper the steaks on each side. Once oil is warm, add steaks and cook on each side for 5-6 minutes, or internal temperature reaches 145 degrees. Keep warm until ready to serve.

  5. 5

    Plate the Dish

    Add a steak to the plate. Place an even serving of cauliflower next to the steak. Ladle the Chimol salsa over and around the steak. Garnish with remaining cilantro and radish slices.

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