Meal Kit
Argentinean Steak Flautas
with avocado crema
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Nigel Palmer
Don't cry for these flautas, Argentina. The truth is, they are quite delicious. All through the meaty steak strips, the chimichurri. They promise flavor; you won't be able to keep your distance. Tip: To remove the core of a tomato, carefully making a circle with your knife around the stem, then remove circle.
In Your Box (serves 2)
- 10 oz. Steak Strips
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6 Small Flour Tortillas
- 1 Roma Tomato
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2 oz. Sour Cream
- 2 oz. Guacamole
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2 oz. Shredded Mozzarella
- 2 oz. Chimichurri
- 1 Shallot
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) n3vE2dOe
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Calories900
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Carbohydrates56g
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Net Carbs52g
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Fat57g
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Protein43g
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Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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
Customize It Instructions
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If using flank steak, follow same instructions as steak strips.
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If using ground beef, combine with a pinch of salt and pepper. Follow same instructions as Step 2, breaking up meat until no pink remains, 4-6 minutes.
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If using ground turkey, combine with a pinch of salt and pepper. Follow same instructions as Step 2, breaking up meat until no pink remains, 7-9 minutes.
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1 Prepare the Ingredients
Core tomato and cut into 1/4" dice.
Peel and halve shallot. Slice halves into thin strips.Separate steak strips into a single layer and pat dry. -
2 Make the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak and shallot to hot pan and stir occasionally until no pink remains on steak and shallot is tender, 3-5 minutes.
Add tomato, 1 Tbsp. water, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until thickened slightly, 2-3 minutes.Stir in chimichurri until warmed through, 30-60 seconds.Transfer filling to a plate. Wipe pan clean and reserve. -
3 Assemble the Flautas
Place tortillas on a clean work surface.
Divide cheese evenly between tortillas, placing on one half. Top cheese with filling. Fold tortilla over filling, then roll tortilla. Place seam-side down. Repeat with remaining tortillas. -
4 Cook the Flautas
Return pan used to cook steak to medium heat and add 1 Tbsp. olive oil. Place flautas in hot pan, seam-side down. Cook until browned on one side, 2-3 minutes.
Gently roll to the opposite side and cook until browned, 2-3 minutes.Remove from burner.While flautas cook, make avocado crema. -
5 Make Avocado Crema and Finish Dish
In a mixing bowl, combine guacamole and sour cream.
Plate dish as pictured on front of card, topping flautas with avocado crema. Bon appétit!
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