Nutritionist's Pick: Creamy Chipotle-Sauced Striploin Steak
with Brown Rice, Sweet Potatoes and Peppers- Milk
- Egg
- Mustard
- Soy
- Milk
- Sulphites
- May contain traces of allergens
- Tree nuts
- Fish
- Wheat
- Egg
- Sesame
- Gluten
- Mustard
- Soy
- Crustaceans
Ingredients: Striploin steak • Sweet potato • Sweet bell pepper • Brown rice • Yellow onion • Lime • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Mexican spice blend (coriander ground, cumin, tomato powder, yellow cornmeal, sweet paprika powder, corn starch, chili pepper, yeast extract, black pepper, onion powder, garlic powder, oregano, paprika oleoresin, silicon dioxide, cayenne pepper) • Garlic.
Ingredients
370 g
Striploin Steak
1 unit(s)
Sweet Potato
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
2 tbsp
Chipotle Sauce
(Contains: Egg, Milk, Mustard, Soy May be present: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
1 unit(s)
Lime
7 g
Mexican Spice Blend (Low-Sodium Low-Sugar)
2 unit(s)
Garlic, cloves
1 cup
Quick Cook Brown Rice
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Cut sweet potato into 1/2-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut onion into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- To a parchment-lined baking sheet, add sweet potatoes, garlic, peppers, onions and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Mexican Spice Blend, salt and pepper, then toss to coat.
- Roast in the middle of the oven for 18-20 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Meanwhile, to a medium pot, add 1 1/2 cups (3 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 15-17 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- While rice cooks, pat steak dry with paper towels. Season with remaining Mexican Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium. When the pan is hot, add 1 tbsp (2 tbsp) oil, then steak.
- Pan-fry for 4-7 min per side or until cooked to desired doneness.**
- When steak is done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- In a small bowl, combine chipotle sauce, sour cream, lime juice and half the lime zest. Season with salt and pepper.
- To the rice, add 1 tbsp (2 tbsp) butter and remaining lime zest, then fluff with a fork. Season with salt and pepper.
- Thinly slice steak.
- Divide rice, veggies and steak between plates.
- Drizzle creamy chipotle sauce over steak and veggies.
- Squeeze a lime wedge over top.
If you've opted for striploin steak, cook in the same way the recipe instructs you to cook sirloin steak.
