Mexican-Spiced Steaks & Cilantro Sauce with Radish, Tomato & Chayote Squash Salad

Mexican-Spiced Steaks & Cilantro Sauce

with Radish, Tomato & Chayote Squash Salad

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

To elevate our seared, spiced steaks, we’re topping them with a bright, herbaceous mix of cilantro sauce, lime juice, and spicy pickled jalapeño—tempered by a crisp, refreshing vegetable salad served on the side.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information

Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
fresh
ingredients
Mexican-Spiced Steaks & Cilantro Sauce with Radish, Tomato & Chayote Squash Salad
Title
  • 2 Steaks
  • 1 Chayote Squash
  • 3 oz Radishes
  • 4 oz Grape Tomatoes
  • 1 Lime
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ¼ cup Cilantro Sauce
  • 2 Tbsps Grated Cotija Cheese
  • 2 Tbsps Raw Pepitas
  • 1 Shallot
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
time-saving
tips & techniques
How To: Slice Steak
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & marinate the radishes
1 Prepare the ingredients & marinate the radishes

Wash and dry the fresh produce. Quarter the lime. Halve the radishes lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. Halve the squash lengthwise; if present, remove the pit, then thinly slice the squash crosswise.Halve the tomatoes; place in a bowl. Season with salt and pepper. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a large bowl, combine the sliced radishes, sliced shallot, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Make the sauce
2 Make the sauce

Meanwhile, in a bowl, combine the juice of 2 lime wedges, half the cilantro sauce, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. 

Toast the pepitas
3 Toast the pepitas

In a medium pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas and a pinch of the spice blend; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a bowl and immediately season with salt. Rinse and wipe out the pan. 

Cook the steaks
4 Cook the steaks

Pat the steaks dry with paper towels; season on all sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

Make the salad & serve your dish
5 Make the salad & serve your dish

Meanwhile, to the bowl of marinated radishes, add the sliced squash, seasoned tomatoes, remaining cilantro sauce, and the juice of the remaining lime wedges. Stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the salad. Top the steaks with the sauce. Top the salad with the toasted pepitas. Garnish with the cheese. Enjoy!

Tips from Home Chefs

Mexican-Spiced Steaks & Cilantro Sauce

Prepare the ingredients & marinate the radishes
1 Prepare the ingredients & marinate the radishes

Wash and dry the fresh produce. Quarter the lime. Halve the radishes lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. Halve the squash lengthwise; if present, remove the pit, then thinly slice the squash crosswise.Halve the tomatoes; place in a bowl. Season with salt and pepper. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a large bowl, combine the sliced radishes, sliced shallot, and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

2 Make the sauce

Meanwhile, in a bowl, combine the juice of 2 lime wedges, half the cilantro sauce, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. 

Make the sauce
Toast the pepitas
3 Toast the pepitas

In a medium pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas and a pinch of the spice blend; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a bowl and immediately season with salt. Rinse and wipe out the pan. 

4 Cook the steaks

Pat the steaks dry with paper towels; season on all sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

Cook the steaks
Make the salad & serve your dish
5 Make the salad & serve your dish

Meanwhile, to the bowl of marinated radishes, add the sliced squash, seasoned tomatoes, remaining cilantro sauce, and the juice of the remaining lime wedges. Stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the salad. Top the steaks with the sauce. Top the salad with the toasted pepitas. Garnish with the cheese. Enjoy!

Browse Steps
1 of 5