avec feta
Ingrédients : Steak de haut de surlonge • Poivron vert • Tomate Roma • Riz basmati • Oignon rouge • Sauce au chipotle (lait, soya, œuf, moutarde) (eau, huile de canola et/ou de soya, sucres (sucre, mélasse de fantaisie), pâte de tomates, vinaigre, sel, ail déshydraté, poudre de chili, crème sure en poudre [substances laitières modifiées, culture bactérienne, acide lactique, acide citrique, tocophérols, palmitate d'ascorbyle], fécule de maïs modifiée, jaune d'œuf congelé, acide lactique, babeurre en poudre, poudre d'oignon, farine de moutarde, piment ancho, paprika fumé, jus de citron concentré, oléorésine de paprika, polysorbate 60, caramel, sorbate de potassium, benzoate de sodium, lécithine de soya, gomme xanthane, EDTA de calcium disodique, épices, extrait d'épices) • Feta (lait) (lait pasteurisé, lait partiellement écrémé, substances laitières modifiées, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, sorbate de potassium, acide lactique, natamycine, chlorure de calcium) • Vinaigre de riz (vinaigre de riz, sucre, sel) • Mélange d’épices sud-ouest (épices, poudre de paprika, poudre d'ail, poudre d'oignon, sel, fines herbes, huile de canola, oléorésine de paprika, dioxyde de silicium).
Allergens
Tags
Steak de bœuf
285 g
Riz basmati
0.75 cup
Oignon rouge
1 unit(s)
Poivron vert
1 unit(s)
Tomato
2 unit(s)
Feta, émietté
0.25 cup
Sauce au chipotle
2 tbsp
Mélange d'épices Sud-Ouest
6 g
Vinaigre de riz assaisonné
0.5 tbsp
Huile
1 tbsp
Sucre
0.25 tsp
Sel
0.125 tsp
Poivre
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
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