Minute Steaks with Picadillo-Style Sauce & Yellow Rice

Minute Steaks

with Picadillo-Style Sauce & Yellow Rice

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

In this dish, thinly sliced eye round steaks get topped with a sauce inspired by a traditional Latin American dish called Picadillo. In the Dominican Republic, Puerto Rico, and Cuba, Picadillo usually contains a sweet and savory mix of raisins and olives or capers. Elsewhere in Latin America, the ingredients vary depending on the region, but it’s always made with tomatoes, peppers and lots of herbs and spices.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Minute Steaks with Picadillo-Style Sauce & Yellow Rice
Title
  • ¾ cup Long Grain White Rice
  • 1 tsp Turmeric
  • 1 oz Green Olives
  • 2 cloves Garlic
  • 1 Yellow Onion
  • 1 Green Bell Pepper
  • 1 bunch Fresh Oregano
  • ¼ cup All-Purpose Flour
  • 2 tsps Ancho Chili Powder
  • 10 oz Eye Round Minute Steaks
  • 1 tsp Ground Cumin
  • 2 Tbsps Raisins
  • 1 Tbsp Tomato Paste
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Remove the steaks from the refrigerator to bring to room temperature. Using the side of your knife, smash the olives, discard the pits, then roughly chop. Peel and finely chop the garlic. Peel and thinly slice the onion. Thinly slice the green pepper. Pick the oregano leaves off their stems and roughly chop. In a shallow dish or on a plate, combine the flour and as much chile powder as you’d like, depending on how spicy you’d like the coating on the steak to be.
Cook the rice:
2 Cook the rice:
In a medium pot, combine the rice, turmeric, a big pinch of salt, a drizzle of olive oil and 1½ cups of water. Heat to boiling on high, then reduce heat to low. Cover and simmer 16 to 18 minutes, or until all the liquid is absorbed. Fluff the finished rice with a fork.
Cook the steak:
3 Cook the steak:
Pat the steaks dry with paper towels. Season both sides with salt and pepper, then thinly coat the steaks in the ancho chile-flour mixture, tapping off any excess. In a large pan, heat a couple teaspoons of olive oil on medium-high until hot. Add the coated steaks and cook 1 to 2 minutes per side for medium, or until the desired doneness. Transfer the steak to a plate, leaving any fat in the pan, and let rest for at least 5 minutes. Cover the plate loosely with foil to keep the steaks warm.
Cook the vegetables:
4 Cook the vegetables:
If the pan with the reserved beef fat is dry, add a little more olive oil, then heat on medium until hot. Add the garlic, onion and green pepper and cook 5 to 6 minutes, or until softened, stirring occasionally. Stir in the olives, cumin, raisins, tomato paste and half of the oregano; cook 30 seconds to 1 minute, or until thoroughly combined.
Make the sauce:
5 Make the sauce:
To the vegetables, add ½ cup of water, scraping up any browned bits at the bottom of the pan. Cook 1 to 2 minutes, or until the sauce thickens slightly, stirring frequently. Season with salt and pepper to taste.
Plate your dish:
6 Plate your dish:
Stir any juices on the plate from the cooked steaks into the vegetables. To plate your dish, divide the yellow rice between 2 plates. Top each with a piece of steak and some sauce. Garnish with the remaining chopped oregano. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

Minute Steaks

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Remove the steaks from the refrigerator to bring to room temperature. Using the side of your knife, smash the olives, discard the pits, then roughly chop. Peel and finely chop the garlic. Peel and thinly slice the onion. Thinly slice the green pepper. Pick the oregano leaves off their stems and roughly chop. In a shallow dish or on a plate, combine the flour and as much chile powder as you’d like, depending on how spicy you’d like the coating on the steak to be.
2 Cook the rice:
In a medium pot, combine the rice, turmeric, a big pinch of salt, a drizzle of olive oil and 1½ cups of water. Heat to boiling on high, then reduce heat to low. Cover and simmer 16 to 18 minutes, or until all the liquid is absorbed. Fluff the finished rice with a fork.
Cook the rice:
Cook the steak:
3 Cook the steak:
Pat the steaks dry with paper towels. Season both sides with salt and pepper, then thinly coat the steaks in the ancho chile-flour mixture, tapping off any excess. In a large pan, heat a couple teaspoons of olive oil on medium-high until hot. Add the coated steaks and cook 1 to 2 minutes per side for medium, or until the desired doneness. Transfer the steak to a plate, leaving any fat in the pan, and let rest for at least 5 minutes. Cover the plate loosely with foil to keep the steaks warm.
4 Cook the vegetables:
If the pan with the reserved beef fat is dry, add a little more olive oil, then heat on medium until hot. Add the garlic, onion and green pepper and cook 5 to 6 minutes, or until softened, stirring occasionally. Stir in the olives, cumin, raisins, tomato paste and half of the oregano; cook 30 seconds to 1 minute, or until thoroughly combined.
Cook the vegetables:
Make the sauce:
5 Make the sauce:
To the vegetables, add ½ cup of water, scraping up any browned bits at the bottom of the pan. Cook 1 to 2 minutes, or until the sauce thickens slightly, stirring frequently. Season with salt and pepper to taste.
6 Plate your dish:
Stir any juices on the plate from the cooked steaks into the vegetables. To plate your dish, divide the yellow rice between 2 plates. Top each with a piece of steak and some sauce. Garnish with the remaining chopped oregano. Enjoy!
Plate your dish: