Spice-Rubbed Steak and Vegetable Saute Bowls

spicy beef tenderloin, zucchini, yellow squash, red bell pepper

Serves: 2 | Time to Table: 30 minutes | Calories: 495 | Protein Category: Steak | Excellent Source of: Iron, Protein, Vitamin A, Vitamin C | Good Source of: Fiber, Potassium


$13.99/Serving
Get Started

Equipment:

  • - Chef's Knife
  • - Large Skillet
  • - Measuring Spoons
  • - Medium Bowl

What You Need:

  • - Course Ground Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Beef Tenderloin Tips
  • - Chili Powder
  • - Crushed Red Pepper
  • - Fresh Thyme
  • - Minced Garlic
  • - Paprika
  • - Sliced Red Bell Pepper
  • - Sliced Zucchini
  • - Squash

Wine Pairings by @grapefriend

The anise and blackberry flavors in a big Zinfandel are perfect for spicy beef.

Beer Pairings

Go for a Bock to complement the spicerubbed steak.

TK Table Talk:

What is one of your favorite smells?

What To Do:

1. Chop thyme and remove any thick stems (reserve a few whole stems for garnish).

Spice-Rubbed Steak and Vegetable Saute Bowls- Step 1

2. Prepare Beef: Cut any large tenderloin tips into bite-size pieces. In a medium bowl, stir together paprika, chili powder, ONLY ¼ teaspoon crushed red pepper, and ¼ teaspoon salt. Add tenderloin tips and toss to coat.

Spice-Rubbed Steak and Vegetable Saute Bowls- Step 2

3. Cook Beef: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add tenderloin tips and cook until browned and cooked through (about 5 minutes). Remove to a bowl with all the pan juices. Wipe pan. (Don’t worry, a little of the beef seasoning left in the pan is okay!)

Spice-Rubbed Steak and Vegetable Saute Bowls- Step 3

4. Cook Squash Sauté: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add zucchini, yellow squash, onion, and red pepper strips. Sauté 4 minutes or until almost tender. Stir in garlic, thyme, and ¼ teaspoon each salt and pepper. Cook 2 minutes longer or until vegetables are tender.

Spice-Rubbed Steak and Vegetable Saute Bowls - Step 4

5. Add beef and juices back into pan with the vegetable sauté and stir JUST to combine.

To Serve: Divide steak and squash mixture evenly between 2 plates. Garnish with reserved thyme.

Pro Tip:

Try grilling everything instead of searing. You can use a grill pan or thread the steak and vegetables onto skewers.
Spice it Up!: Add more of the crushed red pepper to kick it up a notch in heat.

terraskitchen.com

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.

Please wait...

  Meal added to cart

Continue shopping View cart & checkout

Product has been removed

Continue shopping View cart & checkout