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Spiced Steaks & Tomato-Avocado Salad

with Creamy Cone Cabbage & Red Onion Slaw

  • icon_cook Created with Sketch.
    Cook Time
    15-25 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 500 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight, we’re serving up a Mexican-inspired spin on the classic steak dinner. After coating our steaks in a warming blend of spices, we’re pan-searing them to perfection. (As the steaks cook, the spices char slightly in the pan, adding smoky depth of flavor.) To complement the steaks, we’re adding two delicious sides: a light salad of summery ingredients (which just need a little olive oil, salt and pepper) and a tangy-sweet cone cabbage slaw, dressed with lime juice and Mexican crema.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Quarter the limes. Cut out and discard the cabbage core; thinly slice the leaves. Peel and thinly slice the onion. Core and medium dice the tomato. Pit, peel and medium dice the avocado; toss with the juice of 1 lime wedge to prevent browning. Pick the cilantro leaves off the stems; discard the stems.

Make the slaw:
2 Make the slaw:

In a large bowl, combine the cabbage, crema, sugar, the juice of 3 lime wedges and as much of the onion as you’d like (you may have extra onion). Toss to combine and season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Cook the steaks:
3 Cook the steaks:

While the slaw marinates, pat the steaks dry with paper towels; transfer to a cutting board and cut in half crosswise. Season the halved steaks with salt, pepper and the spice blend on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks; cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Remove from heat and set aside in a warm place; let rest for at least 5 minutes.

Make the salad:
4 Make the salad:

While the steaks cook, in a large bowl, combine the tomato and avocado; season with salt and pepper. Drizzle with olive oil and toss to mix; season with salt and pepper to taste.

Plate your dish:
5 Plate your dish:

Divide the rested steaks, slaw and salad between 4 plates. Garnish with the cilantro and remaining lime wedges. Enjoy!

Tips from Home Chefs

About Blue Apron

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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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Quarter the limes. Cut out and discard the cabbage core; thinly slice the leaves. Peel and thinly slice the onion. Core and medium dice the tomato. Pit, peel and medium dice the avocado; toss with the juice of 1 lime wedge to prevent browning. Pick the cilantro leaves off the stems; discard the stems.

2 Make the slaw:

In a large bowl, combine the cabbage, crema, sugar, the juice of 3 lime wedges and as much of the onion as you’d like (you may have extra onion). Toss to combine and season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

3 Cook the steaks:

While the slaw marinates, pat the steaks dry with paper towels; transfer to a cutting board and cut in half crosswise. Season the halved steaks with salt, pepper and the spice blend on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks; cook 2 to 3 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Remove from heat and set aside in a warm place; let rest for at least 5 minutes.

4 Make the salad:

While the steaks cook, in a large bowl, combine the tomato and avocado; season with salt and pepper. Drizzle with olive oil and toss to mix; season with salt and pepper to taste.

Make the salad:
Plate your dish:
5 Plate your dish:

Divide the rested steaks, slaw and salad between 4 plates. Garnish with the cilantro and remaining lime wedges. Enjoy!