In order to bring you the best organic produce, some ingredients may differ from those depicted.
Garlic-marinated steaks with Mexican street corn and salsa cruda
Soy-Free, Gluten-Free, Spicy, Carb-Conscious
2 Servings, 730 Calories/Serving
Topped with creamy chipotle mayo, punchy lime zest, and tangy queso fresco, our spin on Mexican elote makes an a-maize-ing side for these garlicky steaks.
In your bag
- 1 organic heirloom or other tomato
- 1 organic red onion
- 1 or 2 cloves organic peeled fresh garlic
- 4 or 5 sprigs organic fresh cilantro
- 1 organic lime
- 1 organic jalapeño or other fresh chile (optional)
- 2 ears organic corn
- Sunbasket chipotle mayo (paleo mayo - chipotle chile powder - sweet smoked paprika)
- 2½ ounces queso fresco
- Steak options:
- 2 garlic-marinated top sirloin cap steaks (about 6 ounces each)
- 2 Black Angus New York strips (about 10 ounces each)
- 2 Black Angus rib-eyes (about 10 ounces each)
- 2 organic filet mignons (about 5 ounces each)
Calories 730, Total Fat 51g (65% DV), Sat. Fat 17g (85% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 1000mg (43% DV), Total Carb. 36g (13% DV), Fiber 7g (25% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 39g
Contains: Milk, Eggs
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Make the salsa cruda
- Cut away the core from the tomato; coarsely chop the tomato.
- Peel and finely chop enough onion to measure 1 cup [2 cups].
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
- Coarsely chop the cilantro.
- Zest and juice the lime, keeping the zest and juice separate. [Zest and juice 1 lime; save the remaining lime for another use.] Set aside the zest for the corn.
- If using the jalapeño, remove the stem, ribs, and seeds; finely chop the jalapeño. Wash your hands after handling.
In a medium bowl, stir together the tomato, onion, garlic, cilantro, 1 tablespoon [2 TBL] lime juice, and as much jalapeño as you like. Season generously to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.
Prep and cook the corn
- Shuck the corn. Coat the corn all over with 2 to 3 teaspoons butter or oil (from your pantry).
- In a small bowl, stir together the chipotle mayo and 1 tablespoon [2 TBL] lime zest.
Heat a dry large frying pan over medium-high heat. Place the corn in the pan and cook, turning occasionally, until the corn is tender and starts to brown, 5 to 7 minutes. Transfer to a plate. Slather the corn all over with the chipotle mayo, sprinkle with the queso fresco, and season with salt and pepper. Cover and keep warm. Wipe out the pan. While the corn is cooking, prepare the steaks.
Prep and cook the steaks
- Pat the steaks dry with a paper towel; if using New York strips, rib-eyes, or filet mignons, season generously with salt and pepper.
In the same pan used for the corn, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the steaks.
For garlic-marinated sirloin:
Cook, turning frequently, until well browned, 4 to 6 minutes for medium-rare.
For New York strips and rib-eyes:
Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare.
For filet mignons:
Cook, turning frequently, until well browned, 8 to 12 minutes for medium-rare.
Transfer the cooked steaks to a plate to rest for 5 minutes.
Transfer the corn and steaks to individual plates. Using a slotted spoon, remove the salsa cruda from the bowl, top the steaks with the salsa, and serve.
- Press the garlic (if you have a press).
- Measure the onion and garlic.
- Juice the lime.
- Shuck the corn.
- Time the cooking.