It's your favourite steak dinner, but with a bright and fresh Latin twist! Juicy striploin steak is marinated before being seared and served alongside herby cilantro-lime rice as well as buttery corn and a fresh pico de gallo salad.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
340 g
Top Sirloin Steak
¾ cup
Basmati Rice
2 unit(s)
Corn on the Cob
113 g
Baby Heirloom Tomatoes
14 g
Cilantro
1 unit(s)
Shallot
1 unit(s)
Lime
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
½ tbsp
Soy Sauce
(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
¼ tsp
Sugar*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
1.33 tbsp
Oil*
0.13 tsp
Salt*