Chimichurri Steak Flatbread

with mozzarella and tomato

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

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

In Your Box (serves 2)

  • Info
    4 oz. Shredded Mozzarella
  • 10 oz. Steak Strips
  • 1 Jalapeño Pepper
  • ½ oz. Cilantro
  • 2 tsp. Taco Seasoning
  • 1 Roma Tomato
  • 1 Lime
  • Info
    1 oz. Sour Cream
  • Info
    2 Naan Flatbreads

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
    872
  • Carbohydrates
    69g
  • Fat
    41g
  • Protein
    53g
  • Sodium
    1930mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 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
  1. 1

    Prepare the Ingredients

    Mince cilantro (no need to stem). Halve and juice lime 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. Separate steak strips into a single layer and pat dry. Coarsely chop strips and season all over with seasoning blend.

  2. 2

    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.

  3. 3

    Cook the Steak Strips

    Place a large non-stick pan over medium-high heat with 2 tsp. olive oil.
    Add steak strips to hot pan. Stir occasionally until no pink remains, 4-6 minutes.

  4. 4

    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.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping flatbreads with sour cream and chimichurri. Bon appétit!

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