Seared Steaks & Tomatillo Sour Cream with Mexican-Spiced Carrots & Chayote Squash

Seared Steaks & Tomatillo Sour Cream

with Mexican-Spiced Carrots & Chayote Squash

40 MIN
4 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

This steakhouse-style recipe gets a bold lift in two ways: an irresistibly creamy tomatillo-poblano sauce that tops the steaks, and the Mexican spice blend (which stars smoky ancho chile powder) we’re using to coat vegetables before roasting. A side of fluffy jasmine rice studded with toasted pepitas—or pumpkin seeds—rounds out the flavorful dish.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Seared Steaks & Tomatillo Sour Cream with Mexican-Spiced Carrots & Chayote Squash
Title
  • 4 Steaks
  • 1 cup Jasmine Rice
  • 2 Chayote Squash
  • ¾ lb Carrots
  • ⅓ cup Tomatillo-Poblano Sauce
  • ½ cup Sour Cream
  • 2 Tbsps Raw Pepitas
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into  2-inch pieces. Halve the squash lengthwise; if present, remove the pit, then medium dice the squash. In a bowl, whisk together the sour cream and tomatillo-poblano sauce. Taste, then season with salt and pepper if desired. 

Roast the vegetables:
2 Roast the vegetables:

Line a sheet pan with foil. Place the carrot pieces and diced squash on the foil. Drizzle with olive oil; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat and arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the rice:
3 Cook the rice:

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Toast the pepitas:
4 Toast the pepitas:

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

Cook the steaks:
5 Cook the steaks:

Pat the steaks dry with paper towels; season with salt and pepper on  all sides. In the same pan, heat 1 tablespoon 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 and let rest at least 5 minutes. 

* An instant-read thermometer should register 145°F.

Finish & serve your dish:
6 Finish & serve your dish:

Transfer the toasted pepitas to the pot of cooked rice; 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 finished rice and roasted vegetables. Top the steaks with the tomatillo sour cream. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into  2-inch pieces. Halve the squash lengthwise; if present, remove the pit, then medium dice the squash. In a bowl, whisk together the sour cream and tomatillo-poblano sauce. Taste, then season with salt and pepper if desired. 

2 Roast the vegetables:

Line a sheet pan with foil. Place the carrot pieces and diced squash on the foil. Drizzle with olive oil; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat and arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the vegetables:
Cook the rice:
3 Cook the rice:

Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

4 Toast the pepitas:

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

Toast the pepitas:
Cook the steaks:
5 Cook the steaks:

Pat the steaks dry with paper towels; season with salt and pepper on  all sides. In the same pan, heat 1 tablespoon 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 and let rest at least 5 minutes. 

* An instant-read thermometer should register 145°F.

6 Finish & serve your dish:

Transfer the toasted pepitas to the pot of cooked rice; 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 finished rice and roasted vegetables. Top the steaks with the tomatillo sour cream. Enjoy!

Finish & serve your dish: