Chile-Lime Mexican-Style Steak Gyros with Chipotle Slaw and Queso Fresco
easy prep & pan included
Prep & Cook Time:30-40 min.
Cook Within:6 days
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
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.
You Will Need
Before You Cook
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
Start the Steak Strips
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Separate steak strips into a single layer and pat dry. Combine steak strips and 1 tsp. olive oil in provided tray. Spread into a single layer.
Bake uncovered in hot oven, 10 minutes.
Add the Peppers
Carefully remove tray from oven. Add pepper and onion mix, seasoning rub, pesto, and a pinch of salt and pepper. Stir until combined. Tray will be hot! Use a utensil.
Finish the Dish
Bake again uncovered in hot oven until peppers are tender and steak strips reach a minimum internal temperature of 145 degrees, 10-15 minutes.
While meal bakes, halve lime. Cut one half into wedges and juice other half. Stem cilantro, reserving whole leaves.
In a mixing bowl, combine slaw mix, chipotle crema, lime juice, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Carefully remove tray from oven and stir. Wrap flatbreads in a damp paper towel and microwave until warm, 30-60 seconds.
Fill flatbreads with steak strip mixture and top with slaw. Garnish with cheese, cilantro, and squeeze remaining lime wedges over (to taste). Bon appétit!
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