Jalapeño- Ranch Steak Crunch Bowls
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Jalapeño- Ranch Steak Crunch Bowls

Jalapeño- Ranch Steak Crunch Bowls

with Sweet Corn Rice and Avocado-Tomato Salsa

This recipe is for a delicious bowl of steak and rice. It's topped with a spicy ranch dressing a bright salsa. The steak is seasoned with a southwestern spice blend, and the rice is cooked with zesty garlic and sweet corn. This dish is sure to become a favorite. Enjoy!

Allergens:
Milk
Egg
Mustard

The quantities provided above are averages only.

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

285 g

Top Sirloin Steak

¾ cup

Basmati Rice

85 g

Tortilla Chips

(May contain Sesame, Milk)

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

2 unit(s)

Sour Cream

(Contains Milk May contain Milk)

½ cup

Feta Cheese, crumbled

(Contains Milk)

4 tbsp

Mayonnaise

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

Not included in your delivery

tbsp

Unsalted Butter*

(Contains Milk)

tbsp

Oil*

tsp

Sugar*

tsp

Salt*

tsp

Pepper*

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Nutrition Values

Calories1220 kcal
Fat65 g
Saturated Fat16 g
Carbohydrate114 g
Sugar9 g
Dietary Fiber13 g
Protein52 g
Cholesterol140 mg
Sodium790 mg
Trans Fat0.5 g
Potassium1700 mg
Calcium300 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.

Utensils

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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