Flank Steak Tacos with Chipotle-Glazed Vegetables & Lime Sour Cream

Flank Steak Tacos

with Chipotle-Glazed Vegetables & Lime Sour Cream

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Tucked inside warm flour tortillas, bites of tender flank steak and spicy chipotle-glazed pepper and onion find cooling contrast from a layer of zesty lime sour cream. For even more delicious balance, we're serving the tacos alongside a refreshing cucumber, orange, and peanut salad.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Flank Steak Tacos with Chipotle-Glazed Vegetables & Lime Sour Cream
Title
  • 2 Flank Steaks
  • 4 Flour Tortillas
  • 1 Poblano Pepper
  • 1 Lime
  • 2 Tbsps Grated Cotija Cheese
  • 1 Red Onion
  • 1 Persian Cucumbers
  • 2 tsps Chipotle Chile Paste
  • 1 Tbsp Light Brown Sugar
  • 1 clove Garlic
  • 1 Navel Orange
  • ¼ cup Sour Cream
  • 3 Tbsps Roasted Peanuts
Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Thinly slice the cucumber into rounds. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a medium bowl, combine the sliced cucumber, the juice of 2 lime wedges, a drizzle of olive oil, and as much of the garlic paste as you’d like. Set aside to marinate, stirring occasionally, at least 10 minutes. Peel the orange; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Halve the lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a separate bowl, whisk together the sugar, 1/2 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

Cook the steaks
2 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. 

Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Cook & glaze the vegetables
3 Cook & glaze the vegetables

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sliced pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 3 to 4 minutes, or until the vegetables are softened and the liquid has mostly cooked off. Turn off the heat.

Make the salad
4 Make the salad

Meanwhile, to the bowl of marinated cucumber, add the sliced orange, peanuts, and half the cheese. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

Warm the tortillas
5 Warm the tortillas

If using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

Finish & serve your dish
6 Finish & serve your dish

In a bowl, combine the sour cream, lime zest, and the juice of the remaining lime wedges. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Assemble the tacos using the warmed tortillas, lime sour cream, sliced steaks, glazed vegetables (including any glaze from the pan), and remaining cheese. Serve the tacos with the salad on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Thinly slice the cucumber into rounds. Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon. Quarter the lime. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a medium bowl, combine the sliced cucumber, the juice of 2 lime wedges, a drizzle of olive oil, and as much of the garlic paste as you’d like. Set aside to marinate, stirring occasionally, at least 10 minutes. Peel the orange; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Halve the lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a separate bowl, whisk together the sugar, 1/2 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

2 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. 

Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Cook the steaks
Cook & glaze the vegetables
3 Cook & glaze the vegetables

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sliced pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 3 to 4 minutes, or until the vegetables are softened and the liquid has mostly cooked off. Turn off the heat.

4 Make the salad

Meanwhile, to the bowl of marinated cucumber, add the sliced orange, peanuts, and half the cheese. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

Make the salad
Warm the tortillas
5 Warm the tortillas

If using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

6 Finish & serve your dish

In a bowl, combine the sour cream, lime zest, and the juice of the remaining lime wedges. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Assemble the tacos using the warmed tortillas, lime sour cream, sliced steaks, glazed vegetables (including any glaze from the pan), and remaining cheese. Serve the tacos with the salad on the side. Enjoy!

Finish & serve your dish
Browse Steps
1 of 6