Ancho Chili Flank Steak Tacos w/ Street Corn
Gluten Free
Beef
Dairy
Mild Spice
New Dish
Under 15 Minutes!
15 minutes
2 Servings per kit
Overview
Bring the flavors of the street market straight to your kitchen with our NEW Ancho Chili Flank Steak with Street Corn Tacos. This features flank steak marinated in a spicy ancho chili rub, ready to be perfectly grilled. Accompanied by our delicious street corn salsa, this tasty and satisfying meal allows you to enjoy the flavors of the street market in the comfort of your home.
Cooking instructions
- Coat the flank steak on all sides with the ancho & cocoa dry rub and let sit at room temperature for 15 minutes. Cut the avocado from top to bottom and twist each half to expose the pit. Carefully wedge a knife into the avocado pit and twist it to pop it out (or scoop it out with a spoon). With a butter knife, score the inside of each half into small, diced pieces. Scoop out the diced avocado using a spoon and set aside until plating. Using your hands, crush up the chili lime corn chips.
- Place a large sauté pan over medium-high heat, add one tablespoon of oil, and pre-heat for 3-4 minutes. Carefully place the seasoned flank steak into the pan. Sauté for 2-3 minutes to begin browning and develop a crust. Turn the steak and cook for an additional 1-2 minutes until desired doneness is reached. Set the cooked flank steak onto a plate and let it rest for 10 minutes, then slice it against the grain into very thin strips. We recommend cooking the flank steak no more than medium, as it can get tougher the more you cook it. The recommended internal temperature is 130º-145ºF.
- As the steak rests, place the second sauté pan on medium heat. Add 1-2 teaspoons of oil. Place 2-3 corn tortillas into the pan to warm and soften, flipping after 1-2 minutes. Hold warm in a clean kitchen towel. Once the tortillas are all warmed, add the street corn butter and sweet corn to the pan. Cook until warmed through. Turn off all heating elements.
- To assemble your tacos, lay out the warmed tortillas and add the sliced beef, salsa roja, and diced avocado (we like to add some street corn and crushed chili lime corn chips on ours, too!). Serve your tacos with a side of street corn topped with crushed chili lime corn chips. Chef's Tip: The steak is delicious on the grill! Prepare as directed above and cook over medium heat for 3-4 minutes per side. If you want a less spicy version, omit the salsa roja.
Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.