Cumin-Oregano Sirloin Steak with Poblano Rice and Lime Crema

This bold sirloin dinner layers earthy cumin, dried oregano, tender basmati rice and sautéed poblano pepper into one satisfying plate.

A quick garlic-lime sour cream crema adds a cool, tangy finish that balances the seasoned steak and buttery vegetables.

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Ingredients

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. In a small pot, combine the basmati rice, 1 cup water, a drizzle of vegetable oil, 0.5 teaspoon cumin, 0.5 teaspoon dried oregano and a large pinch of salt. Cover and bring to a boil, then reduce to a gentle simmer. Cook until the rice is tender, about 15 minutes. Keep covered off the heat until serving.
2. Meanwhile, halve, peel and thinly slice the onion. Melt the butter in a large pan over medium-low heat. Add the onion and cook, tossing occasionally, until softened and beginning to brown, about 5 minutes.
3. While the onion and rice cook, core, seed and thinly slice the poblano. Finely mince the garlic. Add the poblano to the onion and cook, tossing occasionally, until tender, 5 to 7 minutes.
4. Stir half the minced garlic into the onion-poblano mixture and cook for 1 minute. Add 0.25 cup water and simmer until the water has just evaporated, 1 to 2 minutes. Season with salt and pepper.
5. Pat the sirloin steak dry with a paper towel. Season generously with salt and pepper, then rub all over with the remaining cumin and oregano.
6. Heat 1 tablespoon vegetable oil in a medium pan over medium-high heat. Add the steak and cook to your desired doneness, 4 to 6 minutes per side. Transfer to a cutting board and let rest for at least 5 minutes.
7. While the steak cooks, zest the lime to get 1 teaspoon zest, then cut the lime into quarters. In a small bowl, stir together the sour cream, a pinch of the remaining garlic, half the lime zest and a squeeze of lime juice.
8. Add water to the crema 1 teaspoon at a time until it reaches a loose, drizzly consistency. Season to taste with salt and additional lime juice.
9. Stir the remaining lime zest into the cooked rice and fluff with a fork. Season with salt and pepper.
10. Slice the rested steak against the grain. Divide the rice between plates, top with the sliced steak, spoon the poblano-onion mixture alongside and finish with the garlic-lime crema.

Recipe Tips

FAQ

How spicy is poblano pepper in this steak and rice dish?

Poblano pepper is generally mild and in this recipe it is cooked until tender with onion, which softens its flavor.

Can I make the garlic-lime crema thicker or thinner?

Yes. Use less water for a thicker dollop-style crema or add water 1 teaspoon at a time until it is loose enough to drizzle.

Why should the steak be sliced against the grain?

Slicing against the grain shortens the muscle fibers, making each piece of sirloin easier to chew.