Meal Kit
Fiesta Steak and Mushroom Flautas
with crema and crispy onions
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Ryan Pugh
You want your meaty steak and earthy mushrooms, but you're tired of the old-fashioned way of doing it, with that thick slab that fills up and weighs down, and cloying wine-mushroom sauce. (Not that wine-mushroom sauces are cloying! Especially the ones we offer… perfection in sauce form.) This meal gives you steak-and-mushrooms in a new way. These steak roll-ups for grown-ups fill you up without the accompanying 20-hour nap to recover. A fiesta without the siesta!
In Your Box (serves 2)
- 10 oz. Steak Strips
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6 Small Flour Tortillas
- 4 oz. Cremini Mushrooms
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1 oz. Cream Cheese
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1 oz. Sour Cream
- 2 Green Onions
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½ oz. Crispy Fried Onions
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- ½ tsp. Garlic Salt
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) bO92893n
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Calories670
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Carbohydrates50g
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Net Carbs48g
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Fat37g
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Protein37g
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Sodium1530mg
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. You may have leftover filling.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare Ingredients and Make Crema
Cut mushrooms into 1/4" slices.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.In a mixing bowl, combine sour cream, green portions of green onions (reserve a pinch for garnish), 1/2 tsp. water, and a pinch of salt. Set aside.Pat steak strips dry. Coarsely chop, then separate pieces. -
2 Cook the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan and stir occasionally, 2 minutes.
Add mushrooms, white portions of green onions, garlic salt, and a pinch of salt and pepper. Stir occasionally until mushrooms are softened, no pink remains on steak strips, and steak strips reach a minimum internal temperature of 145 degrees, 6-8 minutes.Stir in 1/4 cup water, demi-glace, and cream cheese. Bring to a simmer.Once simmering, stir occasionally until combined, 1-2 minutes.Remove from burner. -
3 Assemble the Flautas
Place tortillas on a clean work surface.
Divide filling equally among tortillas, placing in center. Tuck one tortilla end under filling and roll tightly, placing seam-side down.Wipe pan clean and reserve. -
4 Toast the Flautas
Return pan used to cook filling to medium heat and add 2 tsp. olive oil.
Working in batches if necessary, place flautas in hot pan, seam-side down. Cook until browned on one side, 2-3 minutes.Replenish oil if necessary. Gently roll to opposite side and cook until browned, 2-3 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, halving flautas, if desired, and garnishing with crema, crispy onions, and remaining green portions of green onions. Bon appétit!
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