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BBQ Ranch Steak Tacos with Pickled Jalapeños
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Mild
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
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6 Small Flour Tortillas
- 1 Roma Tomato
- 4 oz. Sliced Red Onion
- 1 Jalapeno Pepper
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1½ fl. oz. Buttermilk Ranch Dressing
- 1½ oz. BBQ Sauce
- 1 oz. Seasoned Rice Vinegar
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1 oz. Shredded Cheddar Cheese
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.
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Nutrition (per serving) 4P6w8xqY
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Calories750
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Carbohydrates69g
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Net Carbs65g
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Fat36g
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Protein39g
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Sodium1490mg
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
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If using flank steak, follow same instructions as steak strips.
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If using Impossible burger, follow same instructions as steak strips in Step 2, seasoning with a pinch of salt and breaking up burger until heated through, 4-6 minutes.
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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.
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1 Prepare Ingredients and 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 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 and onion to hot pan and stir occasionally until no pink remains on steak strips and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Remove from burner and 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 strips, cheese, and tomatoes, and topping with dressing and pickled jalapeño (to taste). Bon appétit!
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