Meal Kit
Argentinean-Style Steak Flautas
with avocado crema
Prep & Cook Time: 25-35 min.
Spice Level: Mild
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 make a circle with your knife around the stem, then remove circle.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 1 Yellow Onion
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6 Small Flour Tortillas
- 1 Roma Tomato
- 2 oz. Chimichurri
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2 oz. Shredded Mozzarella
- 2 oz. Guacamole
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1 oz. Sour Cream
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) 732A22OJ
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Calories820
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Carbohydrates57g
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Net Carbs51g
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Fat48g
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Protein43g
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Sodium1520mg
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 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches, if necessary.
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If using diced chicken breasts, pat dry. Follow same instructions as steak strips in Step 2, cooking until lightly browned, 4-5 minutes, adding ingredients, and cooking until pork reaches minimum internal temperature, 2-3 minutes.
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If using sliced pork, follow same instructions as steak in Steps 1 and 2, stirring occasionally until no pink remains, 4-5 minutes, adding ingredients, and cooking until pork reaches minimum internal temperature, 2-3 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Core tomato and cut into 1/4" dice.
Peel and halve onion. Slice halves into thin strips.Pat steak strips dry. Coarsely chop, if desired, then separate pieces. -
2 Make the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add onion to hot pan and cook, 3 minutes.
Add steak strips and stir occasionally until no pink remains and onion is lightly browned, 3-5 minutes.Add tomato, 1 Tbsp. water, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until mixture thickens slightly and steak strips reach a minimum internal temperature of 145 degrees, 2-3 minutes.Stir in chimichurri (to taste) until warmed through, 30-60 seconds.Remove from burner. 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 strips to medium heat and add 1 tsp. 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, continue recipe. -
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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