Meal Kit

Skinnytaste Latin-Style Steak

with onions and tomatoes

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Calories 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

Gina Homolka, recipe developer and author of Skinnytaste, best-selling cookbook series and popular food blog, offers approachable takes on balanced, home-cooked meals.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 2 tsp. Chile and Cumin Rub
  • 4 oz. Slaw Mix
  • ½ cup Basmati Rice
  • 1 Lime
  • ¼ oz. Cilantro
  • 1 Beefsteak Tomato
  • 1 Yellow Onion
  • 10 oz. Steak Strips

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
    614
  • Carbohydrates
    64g
  • Fat
    25g
  • Protein
    35g
  • Sodium
    1233mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 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
  1. 1

    Cook the Rice

    Bring a small pot with rice, 1 cup water, and a pinch of salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes. Remove from burner and set aside. While rice cooks, prepare ingredients.

  2. 2

    Prepare Ingredients and Make Slaw

    Core tomato and cut into ½" dice. Halve and juice lime. Coarsely chop cilantro (no need to stem). Halve and peel onion. Slice halves into thin strips. Mince garlic In a mixing bowl, combine slaw mix, 1 Tbsp. lime juice, half the cilantro (reserve remaining for garnish) 2 tsp. olive oil, and a pinch of salt and pepper. Set aside. Separate steak strips into a single layer and pat dry. Coarsely chop.

  3. 3

    Cook the Steak Strips

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips and a pinch of salt. to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Remove steak strips to a plate. Rest, 3 minutes. Reserve pan; no need to wipe clean.

  4. 4

    Cook the Vegetables

    Return pan used to cook steak strips to medium heat. Add 1 tsp. olive oil and onion to hot pan. Stir occasionally until begining to soften, 2-3 minutes. Add tomatoes, garlic, seasoning rub, ¼ cup water, and ¼ tsp. salt. Reduce heat to medium-low. Stir occasionally until combined and thickened slightly, 2-4 minutes. Add steak strips and stir until combined and warmed through, 1-2 minutes. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping rice with steak and vegetable mixture. Garnish with slaw and remaining cilantro. Bon appétit!

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