Express
Argentinean Steak and Potato Tacos with Chimichurri and Queso Fresco
ready in 15 minutes
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 5 days
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Contains: Milk, Wheat
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Chef
Nigel Palmer
In Your Box (serves 2)
- 10 oz. Steak Strips
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- 4 oz. Cooked Red Potatoes
- 4 oz. Grape Tomatoes
- 2 oz. Chimichurri
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- 1 tsp. Seasoned Salt Blend
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.
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Nutrition (per serving) VqmpbkP7
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Calories790
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Carbohydrates59g
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Net Carbs55g
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Fat45g
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Protein40g
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Sodium1770mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Mixing Bowl
- 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
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1 Prepare the Ingredients
Coarsely chop potatoes.
Halve tomatoes. Place tomatoes and chimichurri seasoning in a mixing bowl and thoroughly combine.Separate steak strips into a single layer and pat dry. -
2 Heat the Tortillas
Place a large non-stick pan over medium-high heat. Working in batches if necessary, add tortillas to hot, dry pan and heat through, 1 minute per side.
Place heated tortillas on a piece of foil and wrap to keep hot.Reserve pan; no need to wipe clean. -
3 Cook the Filling
Return pan used to heat tortillas to medium heat and add 1 Tbsp. olive oil. Add potatoes to hot pan. Stir occasionally until browned and tender, 3-4 minutes.
Add steak strips and stir often until no pink remains, 4-6 minutes.Season with seasoned salt. Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, placing filling in tortillas and topping with cheese, sour cream, and tomato mixture. Bon appétit!
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