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
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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.

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  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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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!

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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:
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