with Feta
Ingredients: Top sirloin steak • Green pepper • Roma tomato • Basmati rice • Red onion • 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) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Rice vinegar (rice vinegar, sugar, salt) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).
Allergens
Tags
Top Sirloin Steak
285 g
Basmati Rice
0.75 cup
Red Onion
1 unit(s)
Green Bell Pepper
1 unit(s)
Tomato
2 unit(s)
Feta Cheese, crumbled
0.25 cup
Chipotle Sauce
2 tbsp
Southwest Spice Blend
6 g
Seasoned Rice Vinegar
0.5 tbsp
Oil
1 tbsp
Sugar
0.25 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, half the Southwest Spice Blend 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. Reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, peel, then thinly cut onion into 1/8-inch-thick slices.
- Core, then cut pepper into 1/8-inch thick slices.
- Cut tomato into 1/4-inch pieces.
- Heat a medium non-stick pan (large non-stick pan for 4 servings) over medium-high.
- While the pan heats, pat steak dry with paper towels. Season with remaining Southwest Spice Blend, salt and pepper.
- 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 an unlined baking sheet. Roast in the middle of the oven 7-12 min, or until cooked to desired doneness.**
- Reheat the same pan over medium.
- Add 1/2 tbsp oil, peppers, three-quarters of the onions, 1 tbsp (2 tbsp) water and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper.
- Cook for 2-3 min, stirring often, until veggies are tender-crisp. (TIP: If veggies start to burn, reduce heat to medium-low.)
- While veggies cook, finely chop remaining onions.
- 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.
- To a small bowl, add tomato, remaining onions, half the vinegar (use all for 4 servings), 1/8 tsp (1/4 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- Fluff rice with a fork. Stir in any steak resting juices.
- Divide rice between bowls.
- Top with veggies and steak.
- Drizzle chipotle sauce over top.
- Top with salsa and feta.
670
kcal
Calories
20
g
Fat
6
g
Saturated Fat
81
g
Carbohydrate
12
g
Sugar
6
g
Dietary Fiber
43
g
Protein
90
mg
Cholesterol
720
mg
Sodium
0.2
g
Trans Fat
1100
mg
Potassium
125
mg
Calcium
6.5
mg
Iron
with Spinach and DIY Steak Sauce
