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
A note about serious food allergies
All sorts of delightful culinary treats combine in this meal, inspired by the flavors, textures and culinary magic of Latin foods. The brilliant citrus vibe of the slaw, with fresh cilantro and a bright burst of lime, sits atop warm, deep tomatoes, onion, garlic, and, last but not least, tender, juicy steak. And it all comes together easily, with trusty Skinnytaste to guide you. This calorie-conscious dinner isn't just magic; it's marvelous. Gina Homolka, recipe developer and author of Skinnytaste, best-selling cookbook series and popular food blog, offers approachable takes on balanced, home-cooked meals.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Cook the Rice
Bring a small pot with rice, 3/4 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.
Prepare Ingredients and Make Slaw
Core tomato and cut into 1/2" 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.
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.Transfer steak strips to a plate. Rest, 3 minutes. Reserve pan; no need to wipe clean.
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 beginning to soften, 2-3 minutes.
Add tomato, tomato paste, garlic, seasoning rub, 1/2 cup water, and 1/4 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.
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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