Give your fork and knife the night off with these irresistible handhelds made with tender flat-iron steak. We start with our signature, fresh-from-the-tortilleria corn tortillas and stuff them with medium-rare steak; a zesty, crunchy cilantro and lime slaw; and a dollop of cooling chipotle-spiked crema. The result is restaurant quality, but enjoyed in the comfort of your favorite easy chair.
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
Prepare the Ingredients
Throughly rinse produce and pat dry. Halve lime. Slice radishes into thin rounds. Stem and roughly chop cilantro. Thinly slice green onions on a bias (45 degree angle). Mince garlic. Rinse the steaks and pat dry.
Prepare the Slaw
In a mixing bowl, combine slaw mix, ⅔ of the green onions (reserving remaining for garnish), cilantro, garlic to taste, sugar, juice of the lime to taste, and 1 tsp. olive oil. Mix thoroughly. Add a pinch of salt and pepper. Set aside in refrigerator to chill until ready to serve.
Prepare the Crema
In a small dish, combine sour cream, chipotle powder, and a pinch of salt. Mix until smooth. Set aside crema in refrigerator to chill until ready to serve.
Cook the Steak and Warm the Tortillas
In a medium pan over medium-high heat, warm 2 tsp. olive oil. Season each side of the steak with a pinch of salt and pepper. Add steaks to pan and cook for 4-5 minutes on each side, or until internal temperature reaches 145 degrees. Remove from pan, allow to rest for 5 minutes, and cut into ¼" thick slices. Stack and wrap tortillas in a moist paper towel and microwave for 20 seconds to warm.
Plate the Dish
Place 3 tortillas on a plate. Add steak slices to tortillas. Add slaw atop steak, or serve on the side. Add a dollop of crema atop the tacos. Garnish with radish slices and remaining green onions.
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