Fiesta Steak and Black Beans Platter
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Fiesta Steak and Black Beans Platter

Fiesta Steak and Black Beans Platter

with Guacamole and DIY Pico De Gallo

Prepare for a fiesta in a bowl! Tender steak is seasoned with Tex-Mex spices and accompanied by creamy guacamole and a sweet and zingy pico de gallo. Seasoned black beans deliver a high-protein punch to make this a vibrant and exciting meal.

Ingredients: Top sirloin steak • Basmati rice • Black beans (black beans, water, salt, calcium chloride, citric acid) • Thaw-friendly corn (corn, modified vinegar) • Roma tomatoes • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Shallot • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Jalapeno pepper • Cilantro.

Tags:
Spicy
Allergens:
Milk
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

serving amount

285 g

Top Sirloin Steak

½ unit(s)

Black Beans

¾ cup

Basmati Rice

113 g

Corn Kernels

1 unit(s)

Tomato

1 unit(s)

Jalapeño

1 unit(s)

Shallot

7 g

Cilantro

1 unit(s)

Lime

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

3 tbsp

Guacamole

2 tbsp

Tex-Mex Paste

(Contains Mustard May contain Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)

Not included in your delivery

1 tbsp

Butter*

(Contains Milk)

½ tsp

Sugar*

2 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories960 kcal
Fat36 g
Saturated Fat12 g
Carbohydrate110 g
Sugar11 g
Dietary Fiber13 g
Protein53 g
Cholesterol105 mg
Sodium1510 mg
Trans Fat0.5 g
Potassium1300 mg
Calcium200 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Medium Pot
Measuring Spoons
Measuring Cups
Zester
Parchment Paper
Silicone Brush
Baking Sheet
Large Non-Stick Pan
Aluminum Foil
Whisk
Medium Bowl
Small Bowl

Instructions

Cook rice
1
  • To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
  • Remove from heat. Set aside, still covered.
2
  • Meanwhile, peel, then finely chop shallot.
  • Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)
  • Cut tomatoes into 1/4-inch pieces.
  • Zest, then juice lime.
  • Finely chop cilantro.
  • Using a strainer, drain and rinse half the beans (use all for 4 servings).
  • Pat steaks dry with paper towels, then season all over with salt and pepper.
3
  • Heat a large non-stick pan over medium-high. 
  • When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Cook 1-3 min per side, until browned.
  • Remove from heat.
  • Transfer steaks to a parchment-lined baking sheet. 
  • Using a silicone brush, brush half the Tex-Mex paste over the steaks.
  • Roast in the middle of the oven 6-10 min or until cooked to desired doneness.** 
  • When done, remove from heat and transfer to a plate.
  • Loosely cover with foil and set aside to rest for 2-3 min.
4
  • Meanwhile, reheat the pan over medium-low.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then half the jalapeños and half the shallots. Cook for 1-2 min, until fragrant.
  • Add corn, beans, remaining Tex-Mex paste and 1/4 cup (1/2 cup) water. Cook for 5-6 min, until water evaporates and mixture is warmed through. 
  • Remove from heat.
5
  • Meanwhile, in a medium bowl, whisk together 1/2 tsp (1 tsp) sugar, 1/2 tbsp (1 tbsp) lime juice and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
  • Add tomatoes, half the cilantro, remaining shallots and remaining jalapeños. Toss to coat. Season with salt and pepper.
6
  • In a small bowl, combine guacamole, 1/2 tbsp (1 tbsp) lime juice and 1/2 tsp (1 tsp) lime zest.
  • Thinly slice steaks.
  • Fluff rice with a fork, then stir in remaining cilantro, 1/2 tsp (1 tsp) lime zest and 1 tbsp (2 tbsp) butter.
  • Divide rice between plates. Top with steak, pico de gallo an black bean-corn mixture in sections.
  • Dollop guacamole and sprinkle feta over top.