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Taco-Spiced Steak
with roasted corn salsa and cottage fries
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Eggs
Chef
Maija Barnes
Bring taco flavors to regular old steak? Not only can it be done, we did it. And not only did we do it, we did it in 30 minutes or less? Are our chefs magicians? Nope, we just know what you like, and we work hard to build meals that satisfy and satiate. Now pick a card, any card…
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 10 oz. Yukon Potatoes
- 3 oz. Corn Kernels
- 1 Lime
- 2 oz. Fire Roasted Diced Tomatoes
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1 oz. Shredded Cheddar-Jack Cheese
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0.84 oz. Mayonnaise
- ¼ oz. Cilantro
- 1 tsp. Taco Seasoning
- ½ tsp. Cilantro Lime Pepper Salt
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.
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Nutrition (per serving)
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Calories670
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Carbohydrates38g
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Net Carbs34g
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Fat38g
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Protein43g
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Sodium1290mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
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
Customize It Instructions
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If using whole chicken breasts, follow same instructions as steak in Steps 2 and 4, cooking until browned and chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using pork tenderloin medallions, follow same instructions as steaks in Steps 2 and 4, cooking until browned and pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.
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1 Roast the Potatoes
Cut potatoes into 1/4" rounds.
Place potatoes on prepared baking sheet and spray with cooking spray. Top with cilantro lime pepper salt, a pinch of salt, and cheese.Spread into a single layer. Roast in hot oven until tender and browned, 15-20 minutes.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Stem cilantro and tear leaves.
Halve lime. Cut one half into wedges and juice the other half.Pat steaks dry and season both sides with taco seasoning and 1/4 tsp. salt. -
3 Make the Salsa
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add corn to hot pan and stir occasionally until slightly softened and browned, 4-5 minutes.Remove from burner. Transfer corn to a mixing bowl. Set aside to cool, 5-10 minutes.Reserve pan; no need to wipe clean.Once corn has cooled, add drained tomatoes, 2 tsp. lime juice (reserve remaining for sauce), 1 Tbsp. cilantro (add more to taste, if desired), 1 tsp. olive oil, and a pinch of salt and pepper. Stir to combine. Set aside. -
4 Cook Steaks, Make Sauce, and Finish Dish
Return pan used to cook salsa to medium-high heat and add 1 tsp. olive oil.
Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner. Rest, 3 minutes.While steaks cook, in another mixing bowl, combine mayonnaise, 1 tsp. remaining lime juice, and a pinch of pepper.Plate dish as pictured on front of card, topping steaks with sauce and salsa. Slice steaks, if desired. Squeeze lime wedges over to taste. Bon appétit!
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