Ribeye Steak and Pepper Fajita Bowls
with Cilantro Rice- Egg
- Milk
- Mustard
- Soy
- Sulphites
- Sulphites
- Tree nuts
- Fish
- Wheat
- Egg
- Sesame
- Gluten
- Mustard
- Soy
- Crustaceans
- Milk
- May contain traces of allergens
- Peanuts
- Triticale
Ingredients: Ribeye steak • Poblano pepper • Parboiled rice • Yellow onion • Roma tomato • 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) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) • Cilantro • Garlic salt (salt, garlic powder, silicon dioxide).
370 g
Ribeye Steak
¾ cup
Parboiled Rice
1 unit(s)
Hot Pepper
1 unit(s)
Yellow Onion
1 unit(s)
Tomato
7 g
Cilantro
2 tbsp
Chipotle Sauce
( )
8 g
Enchilada Spice Blend
( )
4 g
Garlic Salt
()
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
- Before starting, preheat th eoven to 450°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and garlic 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, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, pat steaks dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned.
- Remove from heat and transfer steaks to a parchment-lined baking sheet.
- In a small bowl, combine Enchilada Spice Blend and 1/2 tbsp (1 tbsp) oil.
- Brush steaks with spice-oil mixture.
- Roast in the middle of the oven 5-8 min or until cooked to desired doneness.**
- When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
- Meanwhile, core, then cut hot pepper into 1/4-inch slices, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers!)
- Peel, then cut onion into 1/4-inch slices.
- Cut tomato into 1/4-inch pieces. Season with salt.
- Roughly chop cilantro.
- Meanwhile, reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and onions. Cook for 3-4 min, stirring occasionally, until tender. Season with salt and pepper.
- Season rice with salt, then fluff with a fork. Stir in half the cilantro.
- Thinly slice steaks.
- Divide rice between bowls. Top with veggies and steak.
- Drizzle chipotle sauce and any steak juices from the cutting board over steak.
- Sprinkle remaining cilantro over top.
If you've opted for ribeye steak, prep and cook in the same way the recipe instructs you to prep and cook the sirloin steak.
