Sirloin Steak and Cilantro-Lime Crema

with cheddar corn muffins

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat

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

Bring your steak-and-muffin game to the next level with this juicy cut and these flaky pastries. You don't have a steak-and-muffin game? This meal will build it for you, and it'll also provide fresh, healthy zucchini and a zesty citrus crema that also will kick your cilantro game a notch up. Basically, you get this meal, and you've got game. Tip: Want to get the most juice out of your lime? Before cutting, microwave for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.

In Your Box (serves 2)

  • 1 Lime
  • Info
    2 oz. Sour Cream
  • ¼ oz. Cilantro
  • 2 Green Onions
  • 1 tsp. Cajun Seasoning
  • Info
    1 oz. Shredded Cheddar Cheese
  • 2 Zucchini
  • Info
    4 oz. Corn Muffin Mix
  • 12 oz. Sirloin 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
    709
  • Carbohydrates
    53g
  • Fat
    35g
  • Protein
    44g
  • Sodium
    1419mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Mixing Bowls
  • 1 Muffin Tin
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Trim zucchini ends, halve lengthwise, and cut into ½” half-moons. Trim and mince white portions of green onions. Thinly slice remaining green onions. Keep white and green portions separate. Mince cilantro (no need to stem). Halve lime and juice. Pat steak dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • 2

    Make the Corn Muffins

    In a mixing bowl, combine corn muffin mix, green portions of green onions, cheese, a pinch of salt, and ⅓ cup water until a thick batter forms. Divide batter evenly into four cups of prepared muffin tin. Bake in hot oven until muffin tops are lightly browned and start to crack, 15-17 minutes. While muffins bake, cook steak.

  • 3

    Cook the Steak

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak to hot pan and cook until browned and steak reaches a minimum internal temperature of 145 degrees, 5-7 minutes per side. Transfer to a plate and tent with foil. Wipe pan clean and reserve.

  • 4

    Cook the Zucchini

    Return pan used to cook steak to medium-high heat and add 2 tsp. olive oil. Add zucchini to hot pan and cook undisturbed until starting to brown, 2-3 minutes. Then stir occasionally until starting to soften, 3-4 minutes. Add seasoning blend and stir occasionally until tender, 1-2 minutes. Remove from burner. While zucchini cooks, make sauce.

  • 5

    Make Sauce and Finish Dish

    In another mixing bowl, combine cilantro, sour cream, 2 tsp. olive oil, 2 tsp. lime juice, and a pinch of salt and pepper. Stir in white portions of green onions (to taste). Plate dish as pictured on front of card, topping steak with sauce. Bon appétit!

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