Cuban-Spiced Steak
with Poblano Peppers, Rice, and Garlic Lime Crema
Cuban-Spiced Steak
Bold Cuban-inspired steak pairs with smoky poblano peppers, fluffy rice, and a bright garlic lime crema for a hearty, zesty dinner with plenty of color.
Ingredients
For 2 servings
- ½ cup Basmati Rice
- 1 teaspoon Cumin
- 1 teaspoon Dried Oregano
- 2 clove Garlic
- 1 unit Lime
- 1 unit Poblano Pepper
- 12 ounce Sirloin Steak
- 4 tablespoon Sour Cream
- 1 unit Yellow Onion
Additional Ingredients
- 1 tablespoon Butter
- Pepper
- Salt
- 4 teaspoon Vegetable Oil
Cuban
PDF
DifficultyEasy
Total Time30m
Calories760
Protein38g
Carbs56g
Fat43g
Tags:
Protein SmartLow SugarLow SodiumMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free, swap the sour cream in the crema for a plain unsweetened plant-based yogurt or cashew cream. If you want a milder or different pepper profile, use bell pepper instead of poblano; for beef-free meals, try steak-style mushrooms or seared tofu.
What to serve with it
Serve with a crisp green salad, black beans, or grilled corn to round out the smoky steak and creamy citrus notes. A light lager, sparkling lime water, or extra lime wedges also works well beside the rice and peppers.
