Spicy Peruvian Steak with Loaded Rice and Creamy Jalapeño Salsa Verde

This Spicy Peruvian Steak brings bold Latin American flavors to your dinner table. Tender ranch steak is seasoned with a smoky fajita spice blend, pan-seared to perfection and served over a bed of garlicky rice loaded with fresh tomatoes, scallions and lime. The real star is the creamy salsa verde-a tangy, spicy sauce made with pickled jalapeño, lime and sour cream that ties everything together.

Inspired by the vibrant tastes of Peru, this dish is quick enough for a weeknight but impressive enough for guests. The rice cooks while the steak sears and the sauce comes together in minutes. Every bite offers a balance of savory, zesty and spicy notes that will keep you coming back for more.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince or grate the garlic; place a pinch of the minced garlic in a small bowl and set aside for the sauce. Trim and thinly slice the scallions, separating the white parts from the green tops. Thinly slice the jalapeño into rounds (remove ribs and seeds for less heat). Zest the lime, then quarter it. Dice the tomato into ½-inch pieces.
2. Melt 1 tablespoon butter in a small pot over medium heat. Add the scallion whites, the remaining garlic (not the pinch) and 1 teaspoon of the fajita spice blend. Cook, stirring, until softened and fragrant, about 2-3 minutes. Add the rice, chicken stock concentrate, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until the rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. In a small microwave-safe bowl, combine the sliced jalapeño, juice from half the lime, ¼ teaspoon sugar and a pinch of salt. Microwave for 30 seconds. Set aside to pickle, stirring occasionally.
4. Pat the ranch steak dry with paper towels. Season all over with the remaining fajita spice blend, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest.
5. While the steak cooks, remove the jalapeño from its pickling liquid (reserve the liquid). Set aside a few jalapeño rounds for garnish; mince the remaining jalapeño. To the bowl with the reserved garlic, add the mayonnaise, sour cream, a squeeze of lime juice, a big pinch of lime zest and a pinch of the minced jalapeño (add more to taste). If you like extra heat, add a small splash of the pickling liquid instead of or in addition to lime juice. Add water, 1 teaspoon at a time, until the sauce reaches a drizzling consistency. Season with salt and pepper.
6. Fluff the rice with a fork. Stir in the diced tomato, half the scallion greens, the remaining lime zest, a squeeze of lime juice and as much of the remaining minced jalapeño as you like. Season with salt and pepper. Thinly slice the steak against the grain. Divide the rice between bowls, top with the sliced steak and squeeze the remaining lime juice over the top. Drizzle everything with the creamy salsa verde, garnish with the remaining scallion greens and reserved jalapeño rounds and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute ranch steak with sirloin, flank steak or skirt steak. Adjust cooking time as needed.

How do I make this dish dairy-free?

Use dairy-free sour cream and mayonnaise alternatives and substitute butter with oil or a vegan butter.

Can I prepare the pickled jalapeño in advance?

Absolutely! The pickled jalapeño can be made up to a day ahead and stored in the refrigerator.