Argentinean Steak Flautas

with avocado crema

Prep & Cook Time: 25-35 min.

Cook Within: 6 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

Don't cry for these flautas, Argentina. The truth is, they are quite delicious. All through the meaty steak strips, the chimichurri. They promise flavor; you won't be able to keep your distance. Tip: To remove the core of a tomato, carefully making a circle with your knife around the stem, then remove circle.

In Your Box (serves 2)

  • Info
    6 Small Flour Tortillas
  • 2 oz. Chimichurri
  • 1 Roma Tomato
  • Info
    2 oz. Shredded Mozzarella
  • 2 oz. Guacamole
  • Info
    2 oz. Sour Cream
  • 1 Shallot
  • 10 oz. Steak Strips

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
    876
  • Carbohydrates
    55g
  • Fat
    50g
  • Protein
    44g
  • Sodium
    1299mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Prepare the Ingredients

    Core tomato and cut into ¼" dice. Peel and halve shallot. Slice halves into thin strips. Separate steak strips into a single layer and pat dry.

  • 2

    Make the Filling

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak and shallot to hot pan and stir occasionally until no pink remains on steak and shallot is tender, 3-5 minutes. Add tomato, 1 Tbsp. water, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until thickened slightly, 2-3 minutes. Stir in chimichurri until warmed through, 30-60 seconds. Transfer filling to a plate. Wipe pan clean and reserve.

  • 3

    Assemble the Flautas

    Place tortillas on a clean work surface. Divide cheese evenly between tortillas, placing on one half. Top cheese with filling. Fold tortilla over filling, then roll tortilla. Place seam-side down. Repeat with remaining tortillas.

  • 4

    Cook the Flautas

    Return pan used to cook steak to medium heat and add 1 Tbsp. olive oil. Place flautas in hot pan, seam-side down. Cook until browned on one side, 2-3 minutes. Gently roll to the opposite side and cook until browned, 2-3 minutes. Remove from burner. While flautas cook, make avocado crema.

  • 5

    Make Avocado Crema and Finish Dish

    In a mixing bowl, combine guacamole and sour cream. Plate dish as pictured on front of card, topping flautas with avocado crema. Bon appétit!

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