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Chipotle Steak Cavatappi

with Cilantro-Lime Marinated Tomatoes
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
860 kcal
Protein
: 
54g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Milk
  • Egg
  • Mustard
  • Soy
  • Sulphites
  • Tree nuts
  • Fish
  • Wheat
  • Egg
  • Sesame
  • Gluten
  • Mustard
  • Soy
  • Crustaceans
  • Milk
  • May contain traces of allergens
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

285 g

Top Sirloin Steak

170 g

Cavatappi

(Contains: Wheat)

1 unit(s)

Tomato

1 unit(s)

Lime

7 g

Cilantro

½ cup

Cheddar Cheese, shredded

(Contains: Milk)

2 unit(s)

Cream Cheese

(Contains: Milk)

2 tbsp

Chipotle Sauce

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

6 g

Southwest Spice Blend

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

1 tbsp

All-Purpose Flour

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

Not included in your delivery

½ tsp

Sugar*

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Calories860 kcal
Fat35 g
Saturated Fat15 g
Carbohydrate84 g
Sugar12 g
Dietary Fiber7 g
Protein54 g
Cholesterol125 mg
Sodium930 mg
Trans Fat1 g
Potassium1050 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.

Cooking Steps

1
  • Before starting, preheat the oven to 450°F. Bring a large pot of salted water to a boil over high.
  • Wash and dry all produce.
  • To the boiling water, add cavatappi. Cook uncovered for 8-9 min, stirring occasionally, until tender.
  • Reserve 1/2 cup (1 cups) pasta water. Strain cavatappi, then return to the pot, off heat. 
2
  • Meanwhile, cut tomatoes into 1/4-inch pieces.
  • Zest, then juice lime.
  • Roughly chop cilantro.
  • In a large bowl, whisk together lime zest, lime juice, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
  • Add tomatoes and cilantro. Toss to coat. Set aside.
3
  • Meanwhile, pat steaks dry with paper towels. Season with salt and pepper.
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1/2 tbsp (1 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.
4
  • Using a silicone brush, brush half the chipotle sauce over steaks.
  • Roast in the top 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.
5
  • Reheat the same pan (from step 3) over medium-low.
  • When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan to melt. 
  • Add flour and Southwest Spice Blend. Cook for 1-2 min, stirring often, until fragrant. 
  • Add cream cheese, cheddar, remaining chipotle sauce, 1/2 cup (1 cup) milk, 1/4 cup (1/2 cup) reserved pasta water and 1/8 tsp (1/4 tsp) salt. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.) Cook for 2-3 min, stirring often, until cream cheese has melted and sauce has thickened. 
6
  • To the pot with cavatappi, add sauce. Stir to combine.
  • Thinly slice steaks.
  • Divide pasta between bowls. Top with steak and marinated tomatoes.

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