Spicy Peruvian-Style Steak with Loaded Rice and Creamy Jalapeño Salsa Verde

This vibrant dish brings together tender, spice-rubbed steak, fluffy garlic rice loaded with fresh tomatoes and scallions and a creamy salsa verde with a kick from pickled jalapeño. Inspired by the bold flavors of Peruvian cuisine, it’s a complete meal that’s both satisfying and exciting.

The star of the show is the creamy sauce-tangy lime and spicy jalapeño come together with sour cream and mayonnaise for a drizzle that ties everything together. Serve it over the rice with slices of juicy steak for a dinner that feels special but comes together quickly.

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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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView 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, removing the ribs and seeds if you prefer 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 and 1 teaspoon of the fajita spice blend. Cook, stirring, until softened and fragrant, about 2-3 minutes. Add the rice, chicken stock concentrate, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender, 15-18 minutes. Keep covered off the 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, about 5-7 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 rounds for garnish, then 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 to taste. (Tip: For extra heat, add a small splash of the pickling liquid in place of or in addition to the 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 crosswise. Divide the rice between bowls and top with the steak slices. Squeeze juice from the remaining lime over the steak. Drizzle everything with the creamy salsa verde. Garnish with the remaining scallion greens and reserved jalapeño rounds. Serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin, flank steak or even chicken breast. Adjust cooking time as needed.

How do I make the rice without a stock concentrate?

You can replace the stock concentrate with 1 teaspoon of bouillon powder or omit it and season the rice with extra salt.

What can I use instead of sour cream?

Greek yogurt or crème fraîche works well as a substitute for sour cream in the sauce.