Mexican Strip Steaks & Jalapeño-Herb Sauce with Chile-Lime Vegetables & Toasted Pepitas
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Mexican Strip Steaks & Jalapeño-Herb Sauce

with Chile-Lime Vegetables & Toasted Pepitas

45 MIN
+$10.50/serving 4 Servings
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From the Test Kitchen

INGREDIENT IN FOCUS
Chipotle paste is made from dried, smoked jalapeños, so it packs a kick! We’re tempering it here with a bit of sweet honey and tangy lime juice to lend bright, bold flavor to our roasted vegetables.

TECHNIQUE TO HIGHLIGHT
Toasting pepitas briefly in the pan brings out their rich, nutty flavor and crunchy texture—perfect for sprinkling over the vegetables and swoosh of sour cream.
CLICK FOR RECIPE CARD

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  • Nutrition
    PER SERVING
  • Calories
    890 Cals (est.)
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Nutrition Label
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fresh
ingredients
Mexican Strip Steaks & Jalapeño-Herb Sauce with Chile-Lime Vegetables & Toasted Pepitas
Title
  • 4 10-Oz New York Strip Steaks
  • 1 head White, Multicolored, Or Romanesco Cauliflower
  • 1 Red Onion
  • 1 Lime
  • 1 bunch Mint
  • ¼ cup Cilantro Sauce
  • ⅓ cup Salsa Verde
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 Tbsps Raw Pepitas
  • 2 tsps Chipotle Chile Paste
  • ½ cup Sour Cream
  • 4 tsps Honey
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 6 oz Shishito Peppers
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve and peel the onion; cut crosswise into 1/2-inch-wide wedges, keeping the layers intact. Cut out and discard the core of the cauliflower; cut into small florets. Pick the mint leaves off the stems. Quarter the lime. Cut off and discard the stems of the shishito peppers; cut into 1-inch pieces. Place in a bowl; drizzle with olive oil and season with salt and pepper. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a bowl, combine the cilantro sauce, salsa verde, the juice of 1 lime wedge, and as much of the chopped jalapeño  pepper as you’d like, depending on how spicy you’d like the dish to be. In a separate, large bowl, whisk together the honey (kneading the packet before opening), the juice of the remaining lime wedges, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the sour cream and 1 teaspoon of olive oil; season with salt and pepper.

Roast & dress the vegetables
2 Roast & dress the vegetables

Place the onion wedges and cauliflower florets on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer on one side of the pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned shishito pepper pieces to the other side of the sheet pan. Return to the oven and roast 9 to 11 minutes, or until browned and tender when pierced with a fork. Transfer to the large bowl of chile-lime sauce; stir to coat. Taste, then season with salt and pepper if desired.

Toast the pepitas
3 Toast the pepitas

Meanwhile, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas; 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. Wipe out the pan. 

Cook the steaks
4 Cook the steaks

Pat the steaks dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in batches if necessary, add the seasoned steaks. Cook 4 to 6 minutes per side 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.

Slice the steaks & serve your dish
5 Slice the steaks & serve your dish

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Divide the seasoned sour cream between four dishes; spread into an even layer on one side of each dish. Top with the dressed vegetables. Serve the sliced steaks with the finished vegetables. Top the steaks with the jalapeño-herb sauce. Garnish the vegetables with the toasted pepitas and mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve and peel the onion; cut crosswise into 1/2-inch-wide wedges, keeping the layers intact. Cut out and discard the core of the cauliflower; cut into small florets. Pick the mint leaves off the stems. Quarter the lime. Cut off and discard the stems of the shishito peppers; cut into 1-inch pieces. Place in a bowl; drizzle with olive oil and season with salt and pepper. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a bowl, combine the cilantro sauce, salsa verde, the juice of 1 lime wedge, and as much of the chopped jalapeño  pepper as you’d like, depending on how spicy you’d like the dish to be. In a separate, large bowl, whisk together the honey (kneading the packet before opening), the juice of the remaining lime wedges, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the sour cream and 1 teaspoon of olive oil; season with salt and pepper.

2 Roast & dress the vegetables

Place the onion wedges and cauliflower florets on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer on one side of the pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned shishito pepper pieces to the other side of the sheet pan. Return to the oven and roast 9 to 11 minutes, or until browned and tender when pierced with a fork. Transfer to the large bowl of chile-lime sauce; stir to coat. Taste, then season with salt and pepper if desired.

Roast & dress the vegetables
Toast the pepitas
3 Toast the pepitas

Meanwhile, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas; 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. Wipe out the pan. 

4 Cook the steaks

Pat the steaks dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in batches if necessary, add the seasoned steaks. Cook 4 to 6 minutes per side 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
Slice the steaks & serve your dish
5 Slice the steaks & serve your dish

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Divide the seasoned sour cream between four dishes; spread into an even layer on one side of each dish. Top with the dressed vegetables. Serve the sliced steaks with the finished vegetables. Top the steaks with the jalapeño-herb sauce. Garnish the vegetables with the toasted pepitas and mint leaves (tearing just before adding). Enjoy!

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