Chimichurri Steak Tacos

Name: Chimichurri Steak Tacos with Feta and Avocado Pico de Gallo
Total time: 25 min
Yield: 2
Cuisine: Argentinian
Ingredients: 285 g Top Sirloin Steak; 6 unit(s) Flour Tortillas; 16 g Enchilada Spice Blend; 7 g Parsley; 7 g Cilantro; 2 tbsp Red Wine Vinegar; 1 unit(s) Red Onion; ½ cup Feta Cheese, crumbled; 2 unit(s) Tomato; 1 unit(s) Avocado; 85 g Tortilla Chips; 1 unit(s) Sweet Bell Pepper; 1 unit(s) Jalapeño; 3 tbsp Oil*; ½ tsp Sugar*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Feta and Avocado Pico de Gallo

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Enchilada Spice-rubbed steaks fill each taco with lots of flavour and protein. Chimichurri is an Argentinian sauce full of zesty and adds bold flavour when drizzled over each taco.

Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.

Ingredients: Top sirloin steak • Avocado • Roma tomatoes • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Sweet bell pepper • Red onion • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Jalapeno pepper • Parsley • Cilantro.

Tags:

Spicy

•Quick

•New

Allergens:

Wheat

•Sulphites

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

285 g

Top Sirloin Steak

6 unit(s)

Flour Tortillas

(Contains: Wheat, Sulphites May contain traces of: Tree nuts, Egg, Milk, Sesame, Soy)

16 g

Enchilada Spice Blend

(Contains: Sulphites May contain traces of: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

7 g

Parsley

7 g

Cilantro

2 tbsp

Red Wine Vinegar

(Contains: Sulphites May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

1 unit(s)

Red Onion

½ cup

Feta Cheese, crumbled

(Contains: Milk)

2 unit(s)

Tomato

1 unit(s)

Avocado

85 g

Tortilla Chips

(May contain traces of: Sesame, Milk)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Jalapeño

Not included in your delivery

3 tbsp

Oil*

½ tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1130 kcal

Fat61 g

Saturated Fat13 g

Carbohydrate99 g

Sugar16 g

Dietary Fiber14 g

Protein52 g

Cholesterol95 mg

Sodium1660 mg

Trans Fat0.4 g

Potassium1900 mg

Calcium400 mg

Iron9.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Bowl

•Measuring Spoons

•Measuring Cups

•Baking Sheet

•Large Non-Stick Pan

•Aluminum Foil

Cooking Steps

PDF

Before starting, preheat broiler to high.
Wash and dry all produce.
Core, then cut pepper into 1/4-inch slices.
Peel, halve then cut onion into 1/4-inch slices.
Finely chop 2 tbsp (1/4 cup) onions.
Finely chop parsley.
Finely chop cilantro.
Cut tomato into 1/2-inch pieces.
Halve, pit, peel, then cut avocado into 1/2-inch pieces.
To a medium bowl, add avocados and half the vinegar. Toss to coat.
Core, then finely chop jalapeño. (TIP: We recommend using gloves when prepping jalapeño.)

To an unlined baking sheet, add peppers, sliced onions, 1 tbsp (2 tbsp) Enchilada Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
Broil in the middle of the oven for 8-10 min, tossing halfway through, until tender and charred in spots.

Meanwhile, heat a large non-stick pan over medium-high.
While the pan heats, pat steaks dry with paper towels. Season with 1/2 tbsp (1 tbsp) Enchilada Spice Blend.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Cook for 4-6 min per side, until cooked to desired doneness.** (TIP: Reduce heat to medium if steaks are browning too quickly.)
Remove from heat, then transfer steaks to a clean cutting board. Cover loosely with foil. Set aside for 2-3 min to rest.

Make chimichurri and avocado pico de gallo

To the bowl with avocados, add tomatoes, half the chopped onions, half the cilantro, 1/4 tsp (1/2 tsp) sugar, 1/2 tbsp (1 tbsp) oil and as many jalapeños as you'd like. Season with salt and pepper, then combine.
To another medium bowl, add parsley remaining chopped onions, remaining cilantro, remaining vinegar, 1/4 tsp (1/2 tsp) salt, 1/4 tsp (1/2 tsp) sugar, 1 tbsp (2 tbsp) oil and as many jalapeños as you'd like. Season with pepper, then combine.

Stack flour tortillas, then wrap in foil. (Two stacks for 4 servings.)
Place directly on the top rack of the oven for 5 min, until warmed through.
Meanwhile, on another unlined baking sheet, arrange tortilla chips. Sprinkle remaining Enchilada Spice Blend over top.
When veggies and tortillas are done, toast tortilla chips in the middle of the oven for 1-3 min, until warmed through. (TIP: Keep an eye on tortilla chips so they don't burn.)

Thinly slice steaks.
Divide tortillas between plates.
Top tortillas with steak, veggies, feta, some chimichurri and some avocado pico de gallo.
Serve tortilla chips, any remaining chimicurri and avocado pico de gallo alongside.