Meal Kit

Argentinean-Style Steak Flautas

with avocado crema

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 make a circle with your knife around the stem, then remove circle.

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • 1 Yellow Onion
  • Info
    6 Small Flour Tortillas
  • 1 Roma Tomato
  • 2 oz. Guacamole
  • Info
    2 oz. Shredded Mozzarella
  • 2 oz. Chimichurri
  • Info
    1 oz. Sour Cream
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 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, follow same instructions as 10 oz. steak strips, working in batches, if necessary.

  • If using diced chicken breasts, pat dry. Follow same instructions as steak strips in Step 2, cooking until lightly browned, 4-5 minutes, adding ingredients, and cooking until pork reaches minimum internal temperature, 2-3 minutes.

  • If using sliced pork, follow same instructions as steak in Steps 1 and 2, stirring occasionally until no pink remains, 4-5 minutes, adding ingredients, and cooking until pork reaches minimum internal temperature, 2-3 minutes. Rest, 3 minutes.

  1. 1

    Prepare the Ingredients

    Core tomato and cut into 1/4" dice.

    Peel and halve onion. Slice halves into thin strips.

    Pat steak strips dry. Coarsely chop, if desired, then separate pieces.

  2. 2

    Make the Filling

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add onion to hot pan and cook, 3 minutes.

    Add steak strips and stir occasionally until no pink remains and onion is lightly browned, 3-5 minutes.

    Add tomato, 1 Tbsp. water, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until mixture thickens slightly and steak strips reach a minimum internal temperature of 145 degrees, 2-3 minutes.

    Stir in chimichurri (to taste) until warmed through, 30-60 seconds.

    Remove from burner. Transfer filling to a plate. Wipe pan clean and reserve.

  3. 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. 4

    Cook the Flautas

    Return pan used to cook steak strips to medium heat and add 1 tsp. 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, continue recipe.

  5. 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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