Express
Argentinean Steak and Potato Tacos with Chimichurri and Queso Fresco
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Nigel Palmer
You're used to tacos being from south of the border, but go a little further south for these delicious treats. A little further south. Little further. Nope, even further. Whoops, you're at the South Pole… well, pet a penguin for us. The place on the globe where these tacos take their tantalizing inspiration is Argentina, home of chimichurri. That supreme sauce flavors the juicy tomatoes, topping these tacos with pure amazing flavor. Now, how to get you back from the South Pole…
In Your Box (serves 2)
- 10 oz. Steak Strips
-
6 Small Flour Tortillas
- 4 oz. Cooked Red Potatoes
- 4 oz. Grape Tomatoes
-
2 oz. Sour Cream
- 2 oz. Chimichurri
-
1 oz. Queso Fresco
- 1 tsp. Seasoned Salt Blend
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)
-
Calories790
-
Carbohydrates59g
-
Net Carbs55g
-
Fat45g
-
Protein40g
-
Sodium1770mg
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
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.
-
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 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 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 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!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
