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
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
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Mince cilantro (no need to stem).
Halve and juice lime
Core tomato and cut into ½" rounds.
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Combine sour cream, 2 tsp. water, and a pinch of pepper in a mixing bowl.
Separate steak strips into a single layer and pat dry.
Par-Bake Flatbreads and Make Chimichurri
Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.
While flatbreads bake, combine cilantro, jalapeño (to taste), 2 tsp. lime juice, 1 Tbsp. olive oil, 1 Tbsp. water, and a pinch of salt and pepper in another mixing bowl. Set aside.
Cook the Steak Strips
Place a large non-stick pan over medium-high heat with 2 tsp. olive oil.
Add steak strips and seasoning blend to hot pan. Stir occasionally until no pink remains, 4-6 minutes.
Assemble and Bake Flatbreads
Place flatbreads on a clean work surface. Top with cheese, steak strips, and tomato.
Place directly on oven rack in hot oven, with prepared baking sheet on rack below to catch any drips. Bake until golden brown and warmed through, 5-7 minutes.
Finish the Dish
Plate dish as pictured on front of card, topping flatbreads with sour cream and chimichurri. Bon appétit!
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