Chimichurri Steak Tacos
with Feta and Avocado Pico de Gallo- Wheat
- Sulphites
- Milk
- Tree nuts
- Egg
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Mustard
- Peanuts
- Wheat
- Fish
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.
Ingredients
285 g
Top Sirloin Steak
6 unit(s)
Flour Tortillas
(Contains: Tree nuts, Egg, Milk, Sesame, Soy, May contain traces of allergens, Wheat, Sulphites)
16 g
Enchilada Spice Blend
(Contains: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk, May contain traces of allergens, Sulphites)
7 g
Parsley
7 g
Cilantro
2 tbsp
Red Wine Vinegar
(Contains: May contain traces of allergens, Sulphites, 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
(Contains: Sesame, Milk, May contain traces of allergens)
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
Utensils
Cooking Steps
- 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.
- 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.
