BBQ Ranch Steak Tacos with Jalapeño and Green Onion

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, 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

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)

  • 1 Roma Tomato
  • 10 oz. Steak Strips
  • 1½ oz. BBQ Sauce
  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    6 Small Flour Tortillas
  • Info
    1 fl. oz. Buttermilk Ranch Dressing
  • 1 Jalapeño Pepper
  • 1 fl. 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)

  • Calories
    712
  • Carbohydrates
    61g
  • Fat
    33g
  • Protein
    43g
  • Sodium
    1572mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Prepare Ingredients and Pickle Jalapeño

    Core tomato and cut into ½" dice. Stem jalapeño, seed, remove ribs, and slice into thin strips. Wash hands and cutting board after working with jalapeño. Combine jalapeño, rice vinegar, and a pinch of salt in a mixing bowl. Set aside at least 5 minutes. Separate steak strips into a single layer and pat dry. Season with a pinch of salt.

  • 2

    Cook the Steak Strips

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains, 4-6 minutes. Remove from burner and stir in BBQ sauce until coated.

  • 3

    Warm the Tortillas

    Wrap tortillas in a damp paper towel and microwave until warm, 30 seconds.

  • 4

    Finish the Dish

    Plate dish as pictured on front of card, filling tortillas with steak strips, cheese, and tomatoes, and topping with ranch dressing and pickled jalapeños (to taste). Bon appétit!

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