Grilled Chipotle Carne Asada Steak Dinner
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Grilled Chipotle Carne Asada Steak Dinner

Grilled Chipotle Carne Asada Steak Dinner

with Buttery Corn and Heirloom Pico Salsa

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.


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

Preparation Time45 minutes
Cooking Time15 minutes


serving amount

340 g

Top Sirloin Steak

¾ cup

Basmati Rice

2 unit(s)

Corn on the Cob

113 g

Baby Heirloom Tomatoes

14 g


1 unit(s)


1 unit(s)


2 tbsp

Chipotle Sauce

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

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 tbsp

Vegetable Stock Powder

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

1 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

½ tbsp

Soy Sauce

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

Not included in your delivery

¼ tsp


0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

1.33 tbsp


0.13 tsp



Nutrition Values

Calories890 kcal
Fat35 g
Saturated Fat14 g
Carbohydrate96 g
Sugar15 g
Dietary Fiber6 g
Protein52 g
Cholesterol135 mg
Sodium1640 mg
Trans Fat1 g
Potassium1250 mg
Calcium150 mg
Iron8 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.


Shallow Dish
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan
Large Pot
Baking Sheet
Aluminum Foil
Large Bowl
Small Bowl
Silicone Brush


Prep and marinate steak
  • 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.
Cook rice
  • 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.

Cook corn and prep steak
  • 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!)

Cook 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.

Finish prep and make pico
  • 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.
Finish and serve
  • 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.
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