Mexican-Spiced Steaks & Cilantro Sauce

with Radish, Tomato & Chayote Squash Salad

40 MIN

2 Servings

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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.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

540 Cals (est.)

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!