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
There's full, and then there's full. Let us explain: there are meals that fill is up with richness, with lots of yummy starches and tasty carbs, and those make you full. Then there are meals that fill you, but fill you up with lightness in flavors and in feeling in the gut, or lack thereof. Like this meal, with steak strips topped by a fresh corn salsa of juicy tomatoes, sweet corn, and zesty lime. All this adds up to a meal that, like the cliché goes, fills you up without weighing you down.
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 jasmine rice, 1½ cup water, and ¼ tsp. salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Peel husk off corn and carefully remove kernels from cob.
Zest lime, halve, and juice.
Coarsely chop cilantro (no need to stem).
Pat steak strips dry, and season with a pinch of salt and seasoning blend.
Make the Corn Salsa
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add corn to hot pan and stir occasionally until charred, 2-3 minutes.
Transfer corn to a mixing bowl and add tomatoes, cilantro, 2 tsp. lime juice, 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Stir to combine and set aside.
Reserve pan; no need to wipe clean.
Cook the Steak
Return pan used to char corn to medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains, 5-7 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping rice with corn salsa, steak strips, lime zest (to taste), and cheese. Garnish with sour cream. Bon appétit!
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