Meal Kit
Garlic Salsa Steak Tacos
with pickled vegetables and lime crema
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Patrick Le Beau
Sofrito sauce is a traditional mainstay, with every household making their own adaptions and changes. It starts with tomatoes, garlic, and olive oil, and then builds with different components. The additions you'll make here, deep rich demi and meaty steak strips, turn the workaday tacos into beautiful things. (Not that every taco isn't beautiful in its own way.) In turn, that depth is contrasted with the sparkling heat of pickled shallot and jalapeño. Every bite of this taco says “tradicional,” but in a way that's pure innovation. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.
In Your Box (serves 2)
- 10 oz. Steak Strips
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6 Small Flour Tortillas
- 1 Roma Tomato
- 1 Lime
- 2 oz. Sofrito Sauce
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2 oz. Sour Cream
- 1 Shallot
- 1 Jalapeno Pepper
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1 oz. Queso Fresco
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
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) xPowapPg
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Calories770
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Carbohydrates59g
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Net Carbs55g
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Fat43g
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Protein40g
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Sodium1420mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Microwave-Safe 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, follow same instructions as steak strips in Step 4, cooking until no pink remains, 4-6 minutes. Drain fat from pan, if desired.
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If using diced chicken, pat dry. Follow same instructions as steak strips in Step 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Peel shallot and slice into 1/4" rounds.
Core tomato and cut into 1/4" dice.Zest lime, halve, and juice.Stem jalapeño, seed, remove ribs, and slice into 1/4" pieces. Wash hands and cutting board after working with jalapeño.Separate steak strips into a single layer and pat dry. -
2 Pickle the Vegetables
In a microwave-safe bowl, combine shallot, jalapeño, lime juice, and 1 Tbsp. water. Microwave, 30 seconds.
Set aside at least 10 minutes, stirring occasionally to allow flavors to marry. -
3 Make the Lime Crema
Combine sour cream, 1/2 tsp. lime zest, and a pinch of salt and pepper in a mixing bowl. Set aside.
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4 Cook the Filling
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains on steak, 3-4 minutes.
Stir in tomatoes then stir occasionally until starting to soften, 2-3 minutes.Stir in sofrito sauce, demi-glace, and 1/4 tsp. salt. Remove from burner. -
5 Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30 seconds.
Plate dish as pictured on front of card, placing filling in tortillas and topping with pickled vegetables (to taste), lime crema, and cheese. Bon appétit!
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