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
A note about serious food allergies
Flatbread's gotten boring. Lame. Just pizza's loser cousin, with the pesto and the sun-dried tomatoes … anyone can do that. Can anyone, though, bring you a flatbread with the fresh herbaceous one-two punch of a chimichurri? With yummy steak strips, tomato, and gooey good mozzarella to boot? Flatbread is cool again. Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in a rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
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
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 flank steak follow same instructions as steak strips.
If using ground beef, follow same instructions as steak strips in Step 3, cooking with seasoning blend and breaking up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
If using ground pork, follow same instructions as steak strips in Step 3, cooking with seasoning blend and breaking up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
Prepare the Ingredients
Mince cilantro (no need to stem).
Halve lime and juice.
Core tomato and cut into ½" dice.
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. Set aside.
Separate steak strips into a single layer and pat dry. Coarsely chop strips and season all over with seasoning blend.
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 pepper in another mixing bowl. Set aside.
Cook the Steak Strips
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove from burner.
Assemble and Bake Flatbreads
Place flatbreads on a clean work surface. Top evenly 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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