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Chipotle Carne Asada Steak Dinner
with Buttery Corn and Heirloom Pico Salsa
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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 g
Striploin Steak
¾ cup
Basmati Rice
2 unit(s)
Corn on the Cob
14 g
Cilantro
113 g
Baby Heirloom Tomatoes
50 g
Shallot
1 unit(s)
Lime
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites)
1 tbsp
Mexican Seasoning
½ tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
1.33 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Zest and juice half the lime, then cut remaining lime into wedges.Add soy sauce, half the chipotle sauce, 2 tsp (4 tsp) Mexican Seasoning and 1 tsp (2 tsp) lime juice to a shallow dish. Stir to combine.Pat steak dry with paper towels. Add steak to dish with marinade. Turn steak a few times to coat evenly. Set aside.
Add stock powder, 1 tbsp (2 tbsp) butter and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.
While rice cooks, husk corn, then halve crosswise.Add corn and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Season with salt. Cover and bring to a boil over high heat.Once boiling, Remove from heat and set aside, still covered.Heat a large non-stick pan over medium-high heat.While the pan heats, shake off any excess marinade from steak. Season with salt and pepper. (NOTE: It's okay if there is still some marinade on the steak!)
When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear until lightly charred, 1-2 min per side. (NOTE: It’s okay if steak doesn't cook all the way through at this step.)Remove from heat and transfer to an unlined baking sheet.Broil in the middle of the oven until cooked to desired doneness, 4-7 min.**When steak is done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest, 3-4 min.
Meanwhile, melt 1 tbsp (2 tbsp) butter in a small microwavable bowl. Add half the lime zest and remaining Mexican Seasoning. Stir to mix.Cut tomatoes into 1/4-inch-thick rounds. Peel, then finely chop shallot.Roughly chop cilantro.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 to a large bowl. Season with salt and pepper, then stir to combine.
Drain corn, then brush with flavoured butter.Fluff rice with a fork. Stir in remaining lime zest, remaining cilantro and any resting beef juices from the plate.Thinly slice steak.Divide rice, corn and steak between plates.Drizzle remaining chipotle sauce over steak, then spoon pico over top.Sprinkle feta over pico and rice.
