Ingredients (serves 2)
Chimichurri 2 oz.
Grape Tomatoes 4 oz.
Potatoes 4 oz.
Queso Fresco 1 oz.
Seasoned Salt Blend 1/2 tsp.
Whole Wheat Taco Tortillas 6
Sour Cream 1 oz.
Steak Strips10 oz.
Directions
Coarsely chop potatoes. Halve tomatoes. Combine tomatoes and chimichurri sauce in a mixing bowl. Separate steak strips into a single layer and pat dry.
Chimichurri sauce
1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
1/3 cup extra virgin olive oil
2 tablespoons red or white wine vinegar
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
Mix all these ingredients in a food processor.
Place a large non-stick pan over medium-high heat. Working in batches if necessary, add tortillas to hot, dry pan and heat through, 30-60 seconds per side. Remove from burner. Wrap heated tortillas in a clean towel or piece of foil to keep warm. Reserve pan; no need to wipe clean. To heat in a microwave instead, wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Return pan used to heat tortillas to medium heat and add 1 Tbsp. olive oil. Add potatoes to hot pan. Stir occasionally until browned and tender. Add steak strips and seasoned salt. Stir often until no pink remains and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from burner. Rest, 3 minutes.
Plate dish as pictured on front of card, filling tortillas with filling and topping with cheese, sour cream, and chimichurri tomatoes.
Bon appétit!
