Southwestern Grilled Sirloin Steak

With Elotes Salad, Red Rice, and Salsa Verde

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk

A note about serious food allergies

Take a trip to the American Southwest with this Tex-Mex version of steak night. Tomatillos have long been a staple of Mexican cuisine, and this simple, piquant salsa verde may just make them a staple in your kitchen. Elote is a common street food in Hispanic communities where corn on the cob is roasted and served with lime, fresh cheese, and chili powder. Crack open a cold cerveza and your steak night will be anything but ordinary.

In Your Box (serves 2)

  • 8 oz. Tomatillo
  • 1 Red Onion
  • 1 Jalapeño Pepper
  • 4 Cilantro Sprigs
  • 1 Lime
  • 7 oz. Diced Tomatoes, Canned
  • ½ cup Parboiled White Rice
  • 2 Sirloin Steaks
  • 2 tsp. Dark Chili Powder
  • 8½ oz. Corn Kernels
  • Info
    1½ oz. Queso Fresco
  • Nutrition (per serving)

  • Calories
    781
  • Carbohydrates
    98g
  • Fat
    21g
  • Protein
    68g
  • Sodium
    1398mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Pot
  • 1 Grill Pan or Outdoor Grill
  • 1 Small Pot
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat broiler on high and prepare a baking sheet with aluminum foil. Peel papery husks from tomatillos and rinse sticky residue from the outside. Throughly wash the other produce and pat dry. Peel red onion and cut into ¼" dice. Stem and cut jalapeño in half lengthwise. Discard seeds. Leave one half intact and finely mince other half. Stem and roughly chop cilantro. Zest lime and quarter.

  • Step 2 - Make the Salsa Verde
    2

    Make the Salsa Verde

    Place tomatillos and jalapeño half on baking sheet and drizzle with olive oil. Place in broiler for 4-5 minutes until tomatillos begin to blacken. Remove and let cool. Crush tomatillos by hand in a mixing bowl. Mince broiled jalapeño and add to crushed tomatillos (to taste - it's spicy!). Add cilantro, reserving a pinch for garnish, and ¼ cup of diced red onions. Season with a pinch of salt and pepper and set aside.

  • Step 3 - Make the Red Rice
    3

    Make the Red Rice

    Heat 1 tsp. olive oil in a medium pot over medium heat. Add the remaining onions and minced jalapeño (to taste). Cook until they begin to soften, about 4-5 minutes. Add the diced tomatoes and cook 3 more minutes. Add 1 cup of water and turn heat on high. When the water reaches a boil, add rice and stir. Reduce heat to low, cover pot, and cook 15-20 minutes, or until rice is tender. Remove from heat and set aside.

  • Step 4 - Cook the Steaks
    4

    Cook the Steaks

    Heat a grill pan or outdoor grill to medium-high. Season both sides of the sirloin steaks with half of the chili powder and a pinch of salt and pepper. Drizzle with olive oil. Cook steaks 5-6 minutes per side or until the internal temperature reaches 145 degrees. Remove to a plate and let rest while you make the corn.

  • Step 5 - Make the Elotes Corn Salad
    5

    Make the Elotes Corn Salad

    Combine corn kernels and remaining chili powder in a small pot over high heat. When the corn begins to char, remove from heat and add lime zest and juice from half the lime. Season with a pinch of salt and pepper.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a bed of rice near the center of the plate and elotes corn salad next to the rice. Spoon a generous pool of salsa verde in front of that and rest the steak in the sauce. Garnish the corn (and steak, if desired) with the queso fresco, remaining cilantro, and lime quarters.