Mexican-Spiced Steaks & Cilantro Sauce with Radish, Orange & Chayote Squash Salad
Seamus Mullen

Mexican-Spiced Steaks & Cilantro Sauce

with Radish, Orange & Chayote Squash Salad

40 MIN
4 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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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

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. For a vibrant side to our bold, spiced steaks, we’re making a bright, crunchy chayote squash, orange, and radish salad—finished with our herbaceous cilantro sauce.

Get Plans

Dietary Information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    440 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Mexican-Spiced Steaks & Cilantro Sauce with Radish, Orange & Chayote Squash Salad
Title
  • 4 Steaks
  • 2 Chayote Squash
  • 1 Lemon
  • 1 Navel Orange
  • 3 oz Radishes
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ¼ cup Cilantro Sauce
  • 2 Tbsps Grated Cotija Cheese
  • 1 Tbsp Red Wine Vinegar
  • 2 Tbsps Raw Pepitas
  • 1 Shallot
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
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 and deseed the lemon. Halve the squash lengthwise; if present, remove the pit, then thinly slice crosswise. Peel the orange and slice into rounds. Peel and thinly slice the shallot. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a large bowl, combine the sliced shallot, sliced radishes, 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 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 sauce to be. Season with salt and pepper. 

Toast the pepitas:
3 Toast the pepitas:

In a large pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas; season with salt, pepper, and a pinch of the spice blend. 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. 

Cook the steaks:
4 Cook the steaks:

Pat the steaks dry with paper towels; season on all sides with salt, pepper, and the remaining spice blend. 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, 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 on the side. Top the steaks with the sauce. Top the salad with the toasted pepitas. Garnish with the cheese. Enjoy!

Tips from Home Chefs

Get Plans

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 and deseed the lemon. Halve the squash lengthwise; if present, remove the pit, then thinly slice crosswise. Peel the orange and slice into rounds. Peel and thinly slice the shallot. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a large bowl, combine the sliced shallot, sliced radishes, 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 sauce to be. Season with salt and pepper. 

Make the sauce:
Toast the pepitas:
3 Toast the pepitas:

In a large pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas; season with salt, pepper, and a pinch of the spice blend. 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 the remaining spice blend. 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, 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 on the side. Top the steaks with the sauce. Top the salad with the toasted pepitas. Garnish with the cheese. Enjoy!

Browse Steps
1 of 5