Marinated Steak Tacos

Name: Marinated Steak Tacos with Charred Pineapple and Lime Crema
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 4 ounce Pineapple; 1 unit Lime; 1 tablespoon Southwest Spice Blend; 10 ounce Sirloin Steak; 1 unit Yellow Onion; 1 unit Poblano Pepper; 2 tablespoon Sour Cream; 6 unit Flour Tortillas; 5 teaspoon Vegetable Oil; Salt; Pepper

with Charred Pineapple and Lime Crema

Recipe Development TeamPublished on April 25, 2019

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There are few things more satisfying than steak for dinner. Until now! These carne-loaded tacos are hearty, filling, and most of all—absolutely delicious! Tender bites of tropical-marinated steak are piled into warm tortillas along with charred veggies, tangy lime crema, and juicy pineapple. Taco’bout a weeknight win.

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

4 ounce

Pineapple

1 unit

Lime

1 tablespoon

Southwest Spice Blend

10 ounce

Sirloin Steak

1 unit

Yellow Onion

1 unit

Poblano Pepper

2 tablespoon

Sour Cream

(Contains: Milk)

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

Not included in your delivery

5 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2636 kJ

Calories630 kcal

Fat41 g

Saturated Fat10 g

Carbohydrate58 g

Sugar14 g

Dietary Fiber4 g

Protein36 g

Cholesterol100 mg

Sodium1130 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

•Large Bowl

•Whisk

•Small Bowl

•Large Pan

•Paper Towel

Instructions

Wash and dry all produce. Drain pineapple, reserving juice in a large bowl. Zest and quarter lime (quarter both limes for 4 servings). To bowl with pineapple juice, whisk in a drizzle of oil, juice from 1 lime wedge (2 wedges for 4), half the lime zest, half the Southwest Spice (you’ll use the rest later), and a couple large pinches of salt and pepper.

Add steak to bowl with marinade and turn to coat. Marinate at least 15 minutes, turning steak periodically.

Halve, peel, and thinly slice onion. Core, deseed, and thinly slice poblano. In a small bowl, combine sour cream, a squeeze of lime juice, and remaining lime zest (to taste). Season with salt. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency.

Heat a drizzle of oil in a large pan over medium-high heat. Add pineapple and cook, stirring occasionally, until beginning to char, 3-5 minutes. Turn off heat; transfer to a cutting board and roughly chop. Wipe out pan.

Remove steak from marinade; discard marinade. Pat meat dry with paper towels, then season all over with salt and pepper. Heat a drizzle of oil in pan used for pineapple over medium-high heat. Add steak and cook to desired doneness, 3-5 minutes per side. Turn off heat and transfer to a cutting board to rest. Wipe out pan, then heat a large drizzle of oil in it over medium-high heat. Add onion, poblano, and remaining Southwest Spice. Cook, stirring, until softened, 5-7 minutes.

Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Slice steak against the grain into very thin strips. Divide among warm tortillas and top with veggies, pineapple, and crema. Serve with remaining lime wedges on the side.