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Mexican-Spiced Steaks & Cilantro Sauce
with Radish, Orange & Chayote Squash Salad
40 MIN
2 Servings
From the Test Kitchen
For six weeks, we’re partnering with goop’s Seamus Mullen—renowned chef and leading authority on health and wellness—to develop delicious recipes focused on wholesome, quality ingredients. To elevate our seared, spiced steaks, we’re topping them with a bright, herbaceous mix of cilantro sauce, fresh lemon juice, and spicy pickled jalapeño.
Get CookingDietary Information
Carb Conscious
-
NutritionPER SERVING
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Calories570 Cals (est.)
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fresh
ingredients
Title
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2 Steaks
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1 Chayote Squash
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1 Navel Orange
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3 oz Radishes
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1 Lemon
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1 oz Sliced Pickled Jalapeño Pepper
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¼ cup Cilantro Sauce
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2 Tbsps Grated Cotija Cheese
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1 Tbsp Red Wine Vinegar
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2 Tbsps Raw Pepitas
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1 Shallot
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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
1
Prepare the ingredients & marinate the radishes:
Wash and dry the fresh produce. Quarter and deseed the lemon. Halve the squash lengthwise; if present, remove the pit, then thinly slice the squash crosswise. Peel the orange; slice crosswise into rounds. Halve the radishes lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. 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 lemon 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 frequently, 2 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Transfer to a plate and immediately season with salt. 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:
While the steaks rest, to the bowl of marinated radishes, add the sliced squash, sliced orange, remaining cilantro sauce, and the juice of the remaining lemon 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!
1
Prepare the ingredients & marinate the radishes:
Wash and dry the fresh produce. Quarter and deseed the lemon. Halve the squash lengthwise; if present, remove the pit, then thinly slice the squash crosswise. Peel the orange; slice crosswise into rounds. Halve the radishes lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. 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 lemon 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 frequently, 2 to 3 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast). Transfer to a plate and immediately season with salt. 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:
While the steaks rest, to the bowl of marinated radishes, add the sliced squash, sliced orange, remaining cilantro sauce, and the juice of the remaining lemon 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