Creamy Cilantro Steak Bowl

Ingredients

1 unit

Poblano Pepper

Red Onion
1 unit

Red Onion

Cilantro
� ounce

Cilantro

Garlic
2 clove

Garlic

Lime
1 unit

Lime

Jalape�o
1 unit

Jalape�o

Jasmine Rice
� cup

Jasmine Rice

Sour Cream
2 tablespoon

Sour Cream

(ContainsMilk)
Cumin
1 teaspoon

Cumin

Ranch-Cut Steak
10 ounce

Ranch-Cut Steak

Not included in your delivery

Olive Oil
1 tablespoon

Olive Oil
Vegetable Oil
4 teaspoon

Vegetable Oil

Butter
1 tablespoon

Butter

(ContainsMilk)
Salt
Salt

Pepper
Pepper

Instructions

Wash and dry all produce. Core, deseed, and thinly slice poblano. Halve, peel, and
thinly slice onion; mince a few slices until you have 1 tsp (2 tsp for 4 servings).
Mince cilantro (including tender stems). Mince or grate garlic; set aside � tsp.
Zest and quarter lime (for 4 servings, only zest 1 lime). Slice jalape�o into thin
rounds, removing ribs and seeds for less heat; mince a few slices until you have �
tsp.

COOK RICE
2
Heat a drizzle of oil in a small, lidded pot over medium-high heat. Add remaining
garlic and cook until fragrant, about 15 seconds. Stir in rice, � cup water (1�
cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce
heat to low. Cook until tender, about 15 minutes. Keep covered off heat until ready
to serve.

MAKE DRESSING
3
Meanwhile, in a small bowl, combine sour cream, 1 TBSP olive oil (2 TBSP for 4
servings), 1 tsp water (2 TBSP for 4 servings), cilantro, minced onion, reserved �
tsp garlic, juice from 2 lime wedges (4 wedges for 4 servings), a pinch of minced
jalape�o, and a pinch of cumin (you�ll use the rest later). Mix until thoroughly
combined. Season with salt and pepper.

COOK STEAK
4
Pat steak dry with paper towels. Season all over with salt, pepper, and remaining
cumin; rub to thoroughly coat. Heat a large drizzle of oil in a large pan over
medium-high heat. Add steak and cook to desired doneness, 3-5 minutes per side.
Turn off heat; transfer to a cutting board to rest. Wipe out pan.

COOK VEGGIES
5
Heat another drizzle of oil in same pan over medium-high heat. Stir in poblano,
sliced onion, and a pinch of salt. Cook, stirring occasionally, until softened and
lightly charred, 6-8 minutes.

Step 6
6
Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings), lime
zest, salt, and pepper. Divide between bowls. Thinly slice steak against the grain,
then add to bowls along with veggies. Drizzle with dressing. Top with as much
sliced jalape�o as you like. Serve with any remaining lime wedges on the side for
squeezing over.