Express
BBQ Ranch Steak Tacos
with quick-pickled jalapeños
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
Chef
David Padilla
One thing we've learned over the years of providing you with delicious dinners that are easy to make at home: having a meal with both ranch and BBQ sauce is a guaranteed hit. We have the facts, figures, and Excel sheets to prove it. But we've never tried to combine both with the awesome combination of “steak” and “tacos.” These four together might just break our computers, but it'll be worth it to provide you with the flavors you crave. Tip: Easiest way to remove jalapeño stems and seeds: remove ends, then hold upright. Carefully slice the pepper into four pieces, leaving stem and seed to discard.
In Your Box (serves 2)
- 10 oz. Steak Strips
-
6 Small Flour Tortillas
- 1 Roma Tomato
- 4 oz. Sliced Red Onion
- 1 Jalapeno Pepper
-
1½ fl. oz. Buttermilk Ranch Dressing
- 1½ oz. BBQ Sauce
-
1 oz. Shredded Cheddar Cheese
- 1 oz. Seasoned Rice Vinegar
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) 9OzxNeP5
-
Calories720
-
Carbohydrates63g
-
Net Carbs60g
-
Fat35g
-
Protein38g
-
Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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 and season with a pinch of salt. Follow same instructions as steak strips in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
-
If using ground pork, season with a pinch of salt. Follow same instructions as steak strips in Step 2, breaking up until no pink remains and pork reaches minimum internal temperature, 5-7 minutes.
-
1 Prepare Ingredients and Quick-Pickle Jalapeño
Core tomato and cut into 1/2" dice.
Stem jalapeño, seed, remove ribs, and slice into thin strips. Wash hands and cutting board after working with jalapeño.Combine jalapeños, rice vinegar, and a pinch of salt in a mixing bowl. Set aside, at least 5 minutes.Pat steak strips dry. Coarsely chop, then separate into pieces. Season with a pinch of salt. -
2 Cook the Steak
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add steak and onion to hot pan and stir occasionally until no pink remains on steak and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes.Remove from burner.Stir in BBQ sauce until coated. Rest, 3 minutes. -
3 Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan. -
4 Finish the Dish
Plate dish as pictured on front of card, filling tortillas with steak, cheese, and tomatoes, and topping with dressing and quick-pickled jalapeños (to taste). 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.
