Argentinean Steak and Potato Tacos with Chimichurri and Queso Fresco

stovetop cooking

Prep & Cook Time: 15-20 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • Info
    6 Small Flour Tortillas
  • 2 oz. Chimichurri
  • 1 tsp. Seasoned Salt Blend
  • Info
    2 oz. Sour Cream
  • Info
    1 oz. Queso Fresco
  • 4 oz. Grape Tomatoes
  • 4 oz. Cooked Red Potatoes

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    789
  • Carbohydrates
    58g
  • Fat
    44g
  • Protein
    40g
  • Sodium
    1783mg

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Coarsely chop potatoes. Halve tomatoes. Combine tomatoes and chimichurri sauce in a mixing bowl. Separate steak strips into a single layer and pat dry.

  2. 2

    Heat the Tortillas

    Place a large non-stick pan over medium-high heat. Working in batches if necessary, add tortillas to hot, dry pan and heat through, 30-60 seconds per side. Wrap heated tortillas in a clean towel or piece of foil to keep warm. Remove from burner. Reserve pan; no need to wipe clean. To heat in a microwave instead, wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

  3. 3

    Cook the Filling

    Return pan used to heat tortillas to medium heat and add 1 Tbsp. olive oil. Add potatoes to hot pan. Stir occasionally until browned and tender, 3-4 minutes. Add steak strips and seasoned salt. Stir often until browned and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from burner.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, filling tortillas with filling and topping with cheese, sour cream, and chimichurri tomatoes. Bon appétit!

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