with Cilantro-Lime Rice and Pico de Gallo
Ingredients: Tenderloin steak • Baby tomatoes • Basmati rice • Thaw-friendly corn (corn, modified vinegar) • Limes • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Shallot • Chipotle sauce (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) (milk, soy, egg, mustard) • Cilantro • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites).
Allergens
Utensils
Tags
Tenderloin Steak
340 g
Basmati Rice
0.75 cup
Corn Kernels
113 g
Baby Tomatoes
227 g
Cilantro
14 g
Shallot
1 unit(s)
Lime
1 unit(s)
Chipotle Sauce
2 tbsp
Feta Cheese, crumbled
0.5 cup
Vegetable Stock Powder
7.5 g
Mexican Seasoning
8 g
Soy Sauce
0.5 tbsp
Oil
1.33 tbsp
Butter
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
0.25 tsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Zest and juice half the lime, then cut remaining lime into wedges.
- To a shallow dish, add soy sauce, half the chipotle sauce, 2 tsp (4 tsp) Mexican Seasoning and 1 tsp (2 tsp) lime juice. Season with salt and pepper. Stir to combine.
- Pat steak dry with paper towels. To the dish with marinade, add steak. Turn steak a few times to coat evenly. Set aside.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add stock powder, 1 tbsp (2 tbsp) butter and 1 1/4 cups (2 1/2 cups) water. Cover and bring to a boil over high.
- Once boiling, add rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan for 1 min, until melted. Add corn and 2 tbsp (1/4 cup) water.
- Cover and cook for 4-5 min, stirring occasionally, until tender. Season with salt and pepper. Transfer corn to a large bowl. Carefully wipe out the pan.
- Reheat the same pan over medium-high.
- Shake off any excess marinade from steak. (NOTE: It's okay if there is still some marinade on the steak.)
- When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear for 1-2 min per side, until lightly charred.
- Remove from heat, then transfer to an unlined baking sheet.
- Broil in the middle of the oven for 4-7 min, 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 3-4 min.
- Halve tomatoes.
- Peel, then finely chop shallot.
- Roughly chop cilantro.
- To the bowl of corn, add tomatoes, shallots, half the cilantro, 1 tsp (2 tsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1 tsp (2 tsp) oil. Season with salt and pepper, then stir to combine.
- Fluff rice with a fork. Stir in lime zest, remaining cilantro and any steak resting juices from the plate.
- Thinly slice steak.
- Divide rice, steak and pico de gallo between plates.
- Drizzle remaining chipotle sauce over top of steak.
- Sprinkle feta over top of pico de gallo and rice.
- Squeeze a wedge of lime over top.
If you've opted for tenderloin steak, prep and cook in the same way the recipe instructs you to prep and cook sirloin steak.
1090
kcal
Calories
57
g
Fat
24
g
Saturated Fat
96
g
Carbohydrate
15
g
Sugar
6
g
Dietary Fiber
49
g
Protein
150
mg
Cholesterol
1760
mg
Sodium
2
g
Trans Fat
1400
mg
Potassium
200
mg
Calcium
6
mg
Iron
with Cilantro-Lime Rice and Pico de Gallo
with Corn Rice and Pico Salsa
with Cilantro-Lime Rice and Pico de Gallo
with Corn Rice and Pico Salsa
with Cilantro-Lime Rice and Pico de Gallo
with Cilantro-Lime Rice and Pico de Gallo
with Cilantro-Lime Rice and Pico de Gallo
