BBQ Ranch Steak Tacos with Pickled Jalapeños
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In your box 1 ½ oz. BBQ Sauce 1 Jalapeño Pepper 6 Small Flour Tortillas 1 fl. oz. Buttermilk Ranch Dressing 1 Roma Tomato 1 oz. Seasoned Rice Wine Vinegar 2 oz. Shredded Cheddar Cheese Customize It Options 10 oz. Steak Strips 10 oz. Antibiotic-Free Ground Beef 12 oz. Diced Boneless Skinless Chicken Breasts 10 oz. USDA Choice Sliced Flank Steak *Contains: milk, eggs, wheat You will need Olive Oil, Salt Large Non-Stick Pan, Mixing Bowl BBQ Ranch Steak Tacos with pickled jalapeños NUTRITION per serving–Calories: 720, Carbohydrates: 62g, Fat: 33g, Protein: 42g, Sodium: 1540mg. Prep & Cook Time Cook Within Difficulty Level Spice Level Processed in a facility that also processes peanut, tree nut, wheat, egg, soy, milk, fish, and shellfish ingredients. 15 min. 4 days Easy Mild *Nutrition & allergen information varies based on menu selection and ingredient availability. Review protein and meal labels for updated information. Before you cook Take a minute to read through the recipe before you start– we promise it will be time well spent! Ƀ If using fresh produce, thoroughly rinse and pat dry Customize It Instructions 1 2 • If using flank steak, follow same instructions as steak strips. Prepare Ingredients and Pickle Jalapeño Cook the Steak Strips • If using diced chicken breast, pat dry and season • Core tomato and cut into ½” dice. • Place a large non-stick pan over medium-high with ¼ tsp. salt and a pinch of pepper. Follow same • Stem jalapeño, seed, remove ribs, and slice into thin heat and add 1 tsp. olive oil. Add steak strips to instructions as steak strips in step 2, stirring occasionally strips. Wash hands and cutting board after working hot pan and stir occasionally until no pink remains, until chicken reaches minimum internal temperature, 5-7 with jalapeño. 4-6 minutes. minutes. • Combine jalapeño, rice vinegar, and a pinch of salt • Remove from burner and stir in BBQ sauce until • If using ground beef, follow same instructions as steak in a mixing bowl. Set aside at least 5 minutes. coated. strips in Step 2, breaking up meat until no pink remains, 4-6 minutes. Drain excess oil, if desired. • Separate steak strips into a single layer and pat dry. Season with a pinch of salt. Minimum Internal Temperature Steak 145° | Chicken 165° | Pork 145° | Salmon 145° | Shrimp 145° 3 4 Warm the Tortillas Finish the Dish • Wrap tortillas in a damp paper towel and • Plate dish as pictured on front of card, filling microwave until warm, 30 seconds. tortillas with steak strips, cheese, and tomatoes, and topping with ranch dressing and pickled jalapeño (to taste). Bon appétit! Share your meal with @realhomechef Tell us what you thought at www.homechef.com/6424.