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with squashlotes
Prep & Cook Time:20-30 min.
Difficulty Level:Intermediate
Spice Level:Mild
Cook Within:4 days
Contains:Milk, Eggs
Under 35g carbs
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Chipotle butter tops this tender sirloin giving it a creamy kick with every bite. And these squashlotes are sure to excite the taste buds as well. Sweet, zesty, and oh so tasty. This meal was done right, just right.
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- 12oz.Sirloin Steaks
- 8oz.Cubed Butternut Squash
- 5oz.Corn Kernels
- 1Lime
- 1oz.Sour Cream
- 2Green Onions
- 0.84oz.Mayonnaise
- ⅘oz.Chipotle Butter
- ½oz.Grated Cotija Cheese
- 1tsp.Chile and Cumin Rub
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)ZqwMmb3G
Calories
730Carbohydrates
34gNet Carbs
29gFat
49gProtein
41gSodium
1500mg
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1Baking Sheet
- 1Medium Non-Stick Pan
- 2Mixing Bowls
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
If using chicken breasts, follow same instructions as sirloin steaks in Steps 2 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using filets mignon, or NY strip steak, follow same instructions as sirloin steaks in Steps 2 and 3, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
If using salmon fillets, pat dry and season flesh side with chile and cumin rub and 1/4 tsp. salt. Follow same instructions as sirloin steaks in Step 3, cooking skin-side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
Start the Squashlotes
Place butternut squash on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.
Roast in hot oven until tender, 15-20 minutes, tossing once halfway through.While squash roasts, continue recipe.Prepare Ingredients and Make Crema
Halve lime. Cut one half into wedges and juice the other half.
Trim and thinly slice green onions, keeping white and green portions separate.In a mixing bowl, combine sour cream, 1 tsp. lime juice (reserve remaining for corn mixture), 1 tsp. water, and a pinch of salt.Pat steaks dry and season both sides with chile and cumin rub and 1/4 tsp. salt.Cook the Steaks
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add steaks to hot pan and cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner. Transfer steaks to a plate and cover with foil. Rest, 3 minutes.Wipe pan clean and reserve.Finish Squashlotes and Finish Dish
Return pan used to cook steaks to medium heat. Add 1 tsp. olive oil and white portions of green onions to hot pan. Stir occasionally until starting to soften, 30-60 seconds.
Add corn and a pinch of salt. Stir often until heated through, 1-2 minutes.Remove from burner. Transfer corn mixture to another mixing bowl. Add mayonnaise, 1 tsp. remaining lime juice, and half the green portions of green onions (reserve remaining for garnish). Stir to combine.Plate dish as pictured on front of card, topping steak with softened butter (to taste), and topping butternut squash with cheese and corn mixture. Garnish squashlotes with lime crema and remaining green portions of green onions. Squeeze lime wedges over to taste. Bon appétit!
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