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.
Ingredients
340 g
Top Sirloin Steak
¾ cup
Basmati Rice
2 unit(s)
Corn on the Cob
113 g
Baby Heirloom Tomatoes
14 g
Cilantro
1 unit(s)
Shallot
1 unit(s)
Lime
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Egg, Fish, Milk, Mustard, 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 Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
Not included in your delivery
¼ tsp
Sugar*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
1.33 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
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.
