Creamy Cilantro Steak Bowl
with Garlic Lime Rice and Charred Poblano
Prepare to meet the World’s Greatest Sauce™. It’s creamy, yet bright and punchy, and absolutely perfect when paired with tender, cumin-scented sliced steak, garlicky lime rice, and charred veggies. Wonder how you’ll make it? Fresh cilantro, onion, garlic, jalapeño, tangy lime juice, and a bit of cumin, plus olive oil and sour cream to round it all out. So, don’t be surprised when you find yourself swiping up every last drop...and making up excuses to recreate this dish again and again.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Poblano Pepper
1 unit
Red Onion
¼ ounce
Cilantro
2 clove
Garlic
1 unit
Lime
1 unit
Jalapeño
½ cup
Jasmine Rice
2 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Cumin
10 ounce
Ranch Steak
Not included in your delivery
1 tablespoon
Olive Oil
4 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Core, deseed, and thinly slice poblano. Halve, peel, and thinly slice onion; mince a few slices until you have 1 tsp (2 tsp for 4 servings). Mince cilantro leaves and stems. Mince garlic; set aside ¼ tsp. Zest and quarter lime (only zest 1 lime for 4). Slice jalapeño into thin rounds, removing ribs and seeds for less heat; mince a few slices until you have ½ tsp.
Heat a drizzle of oil in a small, lidded pot over medium-high heat. Add remaining garlic and cook until fragrant, about 15 seconds. Stir in rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, about 15 minutes. Keep covered off heat until ready to serve.
Meanwhile, in a small bowl, combine sour cream, cilantro, minced onion, reserved ¼ tsp garlic, juice from 2 lime wedges (4 wedges for 4 servings), a pinch of minced jalapeño, a pinch of cumin, 1 TBSP olive oil (2 TBSP for 4), salt, and pepper. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency.
Pat steak dry with paper towels. Season all over with salt, pepper, and remaining cumin; rub to thoroughly coat. Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan.
Heat another drizzle of oil in same pan over medium-high heat. Stir in poblano, sliced onion, and a pinch of salt. Cook, stirring occasionally, until softened and lightly charred, 6-8 minutes. TIP: If veggies begin to brown too quickly, add a splash of water.
Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings), lime zest, salt, and pepper. Divide between bowls. Thinly slice steak against the grain, then add to bowls along with veggies. Drizzle with sauce. Top with as much sliced jalapeño as you like. Serve with any remaining lime wedges on the side.
