Chile-Rubbed Steaks

with Quick Kimchi & Tomato Rice

35 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Kimchi, a national dish of South Korea, traditionally consists of fermented cabbage with a potent spicy, sweet, and sour taste. Since true kimchi calls for months of fermentation, we’re making a quick marinated version in this recipe, to achieve delicious depth of flavor in just minutes. The bright, vinegary cabbage strikes the perfect balance with chile-rubbed steaks, while tomato-infused brown rice adds a satisfying layer of umami flavor.

See Plans

Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

2 Steaks
¾ cup Brown Rice
1 8-Ounce Can Tomato Sauce
2 Scallions
½ lb Green Cabbage
1 bunch Basil
2 tsps Gochugaru (Korean Chile Flakes)
1 1-Inch Piece Ginger
1 Tbsp Sriracha
1 Tbsp Sugar
¼ cup Rice Vinegar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the ginger. Cut out and discard the cabbage core; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice the scallions. Pick the basil leaves off the stems; discard the stems.

2 Cook the rice:

In a small pot, combine the rice, 1½ cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 25 to 30 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and stir to fluff.

3 Make the quick kimchi:

While the rice cooks, in a medium bowl, combine the cabbage, vinegar, sugar, half the ginger, half the scallions and as much of the sriracha as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Toss to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes.

4 Cook the steaks:

While the quick kimchi marinates, pat the steaks dry with paper towels; season on both sides with salt and as much of the gochugaru as you’d like, depending on how spicy you’d like the dish to be. In a large pan, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned steaks and cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Loosely cover the cooked steaks with aluminum foil and let rest for at least 5 minutes.

5 Finish the rice:

While the steaks rest, add 1 teaspoon of oil to the pan of reserved fond; heat on medium-high until hot. Add the remaining ginger and scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Stir in the cooked rice, tomato sauce and half the basil (roughly chopping just before adding). Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and heated through. Remove from heat and season with salt and pepper to taste.

6 Plate your dish:

Find the lines of muscle (or grain) of the rested steaks; slice in half crosswise against the grain. Add any juices from the cutting board to the finished rice; stir to combine. Divide the finished rice and sliced steaks between 2 plates. Top with the quick kimchi, spooning any extra liquid from the bowl over the steaks and rice. Garnish with the remaining basil (roughly chopping just before adding). Enjoy!