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Jalapeño- Ranch Steak Crunch Bowls

Jalapeño- Ranch Steak Crunch Bowls

with Sweet Corn Rice and Avocado-Tomato Salsa
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
1150 kcal
Protein
: 
52g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Egg
  • Mustard
  • Egg
  • Milk
  • Mustard
  • Peanuts
  • Crustaceans
  • Fish
  • Tree nuts
  • Sesame
  • Wheat
  • Sulphites
  • Soy
  • May contain traces of allergens
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

285 g

Top Sirloin Steak

¾ cup

Basmati Rice

(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)

85 g

Tortilla Chips

(May be present: Milk, Sesame)

113 g

Baby Tomatoes

113 g

Corn Kernels

1 unit(s)

Jalapeño

2 unit(s)

Garlic, cloves

1 unit(s)

Avocado

7 g

Cilantro

6 g

Southwest Spice Blend

(May be present: Milk, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy)

86 mL

Sour Cream

(Contains: Milk May be present: Milk)

½ cup

Feta Cheese, crumbled

(Contains: Milk)

2 tbsp

Mayonnaise

(Contains: Egg, Mustard May be present: Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)

Not included in your delivery

tbsp

Unsalted Butter*

(Contains: Milk)

tbsp

Oil*

tsp

Sugar*

tsp

Salt*

tsp

Pepper*

Calories1150 kcal
Fat56 g
Saturated Fat15 g
Carbohydrate117 g
Sugar9 g
Dietary Fiber13 g
Protein52 g
Cholesterol130 mg
Sodium730 mg
Trans Fat0.5 g
Potassium1700 mg
Calcium300 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.
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Baking Sheet
•Large Non-Stick Pan
•Medium Bowl
•Small Bowl
•Parchment Paper

Cooking Steps

1
  • Add 1 1/4 cups (2 1/2 cups) water 1 tbsp (2 tbsp butter) and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. 
  • Meanwhile, peel, then mince or grate garlic.
  • Once boiling, add rice, corn and half the garlic 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.
2
  • Heat a large non-stick pan over medium-high heat.
  • While pan heats, pat steaks dry with paper towels. Season with half the Southwest Spice blend, salt and pepper.
  • When hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear until golden-brown,1-2 per side.
  • Remove from heat and transfer steaks to an unlined baking sheet. Roast in the middle of the oven until cooked to desired doneness, 7-12 min.**
3
  • While steak roasts, halve tomatoes.
  • Roughly chop cilantro.
  • Halve, pit, then peel avocado. Cut into 1/4-inch pieces.
  • Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
4
  • Add sour cream, mayo, remaining garlic and jalapeño to a small bowl. (NOTE: Reference heat guide.) Season with salt and pepper. Stir to mix.
  • Add tomatoes, avocado, half the cilantro and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with alt and pepper. Stir to mix.
5
  • Once cooked, transfer steak to a cutting board. Loosely cover with foil and set aside to rest, 5 min.
  • While steak rests, add tortilla chips to a parchment lined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Season with salt, pepper and remaining Southwest Spice Blend. Toss to coat.
  • Toast in the midddle of the oven until golden, 2-4 min.
6
  • Fluff rice with a fork.
  • Thinly slice steak.
  • Divide rice and chips between bowls.
  • Top with steak and salsa.
  • Drizzle jalapeño ranch overtop.
  • Sprinkle feta and remaining cilantro overtop.
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