Argentinean Steak and Potato Tacos with Chimichurri and Queso Fresco
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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
A note about serious food allergies
Turn off that oven! The new Fresh and Easy express meals offer the same delicious, divine, and delectable flavors you've grown accustomed to, but in much, much less time. How much less time? We're talking 15 minutes or less. Plus, you'll learn some new fancy cooking skills to impress friends and family. Sharpen that knife and get ready!
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Customize It Instructions
If using 20 oz. steak strips or flank steak, follow same instructions, seasoning with a pinch of salt and pepper and working in batches if necessary, cooking until steak reaches a minimum internal temperature of 145 degrees.
If using ground turkey, follow same instructions as steak strips in Step 3, breaking up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
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.
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.
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.
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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