Chipotle Carne Asada Steak Dinner
with Buttery Corn and Heirloom Pico Salsa- Oeuf
- Lait
- Moutarde
- Soya
- Sulfites
- Blé
- Oeuf
- Lait
- Moutarde
- Arachides
- Crustacés
- Poisson
- Noix
- Sésame
- Blé
- Sulfites
- Soya
- Peut contenir des traces d’allergènes
- Gluten
- Triticale
It's your favourite steak dinner, but with a bright and fresh Latin twist! Juicy striploin steak is marinated before being seared and served alongside herby cilantro-lime rice as well as buttery corn and a fresh pico de gallo salad.
Ingrédients
340 g
Steaks de haut de surlonge
¾ tasse(s)
Riz basmati
(Peut contenir : Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya)
2 pièce(s)
Épi de maïs
113 g
Tomates cerises anciennes
14 g
Coriandre
1 pièce(s)
Échalote
1 pièce(s)
Lime
2 cs
Sauce au chipotle
(Contient: Oeuf, Lait, Moutarde, Soya Peut contenir : Oeuf, Lait, Moutarde, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya, Gluten)
¼ tasse(s)
Feta, émietté
(Contient: Lait)
7.5 g
Bouillon de légumes en poudre
(Contient: Soya, Sulfites Peut contenir : Lait, Moutarde, Arachides, Noix, Sésame, Blé)
8 g
Assaisonnement mexicain
(Peut contenir : Lait, Moutarde, Arachides, Noix, Sésame, Blé, Sulfites, Soya, Triticale)
½ cs
Sauce soya
(Contient: Soya, Sulfites, Blé Peut contenir : Oeuf, Lait, Moutarde, Poisson, Noix, Sésame, Blé, Sulfites, Soya)
Pas inclus dans votre livraison
¼ cc
Sucre*
0.13 cc
Poivre*
2 cs
Beurre non salé*
(Contient: Lait)
1.33 cs
Huile*
0.13 cc
Sel*
Ustensiles
Instructions
- Zest and juice half the lime, then cut remaining lime into wedges.
- Add soy sauce, half the chipotle sauce, 2 tsp (4 tsp) Mexican Seasoning and 1 tsp (2 tsp) lime juice to a shallow dish. Stir to combine.
- Pat steak dry with paper towels. Add steak to dish with marinade. Turn steak a few times to coat evenly. Set aside.
- Add stock powder, 1 tbsp (2 tbsp) butter and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- While rice cooks, husk corn, then halve crosswise.
- Add corn and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Season with salt. Cover and bring to a boil over high heat.
- Once boiling, Remove from heat and set aside, still covered.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, shake off any excess marinade from steak. Season with salt and pepper. (NOTE: It's okay if there is still some marinade on the steak!)
- When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear until lightly charred, 1-2 min per side. (NOTE: It’s okay if steak doesn't cook all the way through at this step.)
- Remove from heat and transfer to an unlined baking sheet.
- Broil in the middle of the oven until cooked to desired doneness, 4-7 min.**
- When steak is done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest, 3-4 min.
- Meanwhile, melt 1 tbsp (2 tbsp) butter in a small microwavable bowl. Add half the lime zest and remaining Mexican Seasoning. Stir to mix.
- Cut tomatoes into 1/4-inch-thick rounds.
- Peel, then finely chop shallot.
- Roughly chop cilantro.
- Add tomatoes, shallots, half the cilantro, 1 tsp (2 tsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1 tsp (2 tsp) oil to a large bowl. Season with salt and pepper, then stir to combine.
- Drain corn, then brush with flavoured butter.
- Fluff rice with a fork. Stir in remaining lime zest, remaining cilantro and any resting beef juices from the plate.
- Thinly slice steak.
- Divide rice, corn and steak between plates.
- Drizzle remaining chipotle sauce over steak, then spoon pico over top.
- Sprinkle feta over pico and rice.
