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
Trim cucumbers. Grate half of one cucumber. Halve remaining cucumbers lengthwise, then cut into ¼” half-moons.
Mince dill, leaves and stems.
Halve lemon lengthwise. Cut one half into wedges and juice other half.
Core tomato and cut into ¼" dice.
Pat steak strips dry, and season with a pinch of salt.
Season the Steak Strips
In a mixing bowl, combine steak strips, half the garlic (reserve remaining for sauce), ¼ tsp. salt, and a pinch of pepper.
Marinate at least 3 minutes.
While steak marinates, make sauce.
Make the Sauce
In another mixing bowl, combine sour cream, grated cucumber, remaining garlic, dill, 1 tsp. lemon juice, and a pinch of salt and pepper.
Cook the Steak Strips
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and marinated steak strips to hot pan.
Stir occasionally until browned, 3-5 minutes.
Remove from burner.
Warm the Tortillas
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds. Alternatively, heat tortillas in a medium pan over medium-high heat, 30-45 seconds per side.
Plate dish as pictured on front of card, placing steak in tortillas and topping with cucumbers, tomatoes, sauce, and feta. Serve lemon wedges on the side. Bon appétit!
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