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Grilled Steak Tacos

with Roasted Salsa Verde & Black Quinoa "Pilaf"

Grilled Steak Tacos with Roasted Salsa Verde & Black Quinoa "Pilaf"
Makes
2 Servings
Nutrition
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Check back soon for nutritional information.
Group 2
Est. 700 calories

The debate rages on between quality and quantity. For this dish, you can have both! You’ll be making 6 authentic, flavorful flank steak tacos. And to make this meal even more abundant, we’re serving them up with a black quinoa "pilaf." Black quinoa is crunchier than its white and red cousins, making it the perfect counterpoint to the chunky salsa and juicy steak in this perfect summer dish.

Grilled Steak Tacos with Roasted Salsa Verde & Black Quinoa "Pilaf" ingredients
  • 8 Ounces Flank Steak
  • 2 Radishes
  • 3 Scallions
  • 1 Clove Garlic
  • 1 Bunch Cilantro
  • 1 Lime
  • ½ Pound Tomatillos
  • ½ Cup Black Quinoa
  • 12 Mini Corn Tortillas
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Remove the steak from the refrigerator to bring to room temperature. Cut the radishes into thin matchsticks. Remove and discard the roots of the scallions; thinly slice the green tops, leaving the white bottoms whole. Peel and mince the garlic; then, using the side of your knife, smash until it resembles a paste. Pick the cilantro leaves off the stems; discard the stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lime. Remove and discard the papery skins of the tomatillos; halve each tomatillo.
Make the quinoa:
2 Make the quinoa:
In a small pot, combine the quinoa, lime zest, 1 cup of water and a drizzle of olive oil. Lightly season with salt and pepper. Bring the mixture to a boil on high, then cover and reduce the heat to low. Simmer 14 to 16 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat, stir in half of the sliced green tops of the scallions (save the rest for garnish) and season with salt and pepper to taste.
Grill the vegetables:
3 Grill the vegetables:
While the quinoa cooks, preheat your broiler or grill on a medium-high flame. (Or, on your stovetop, use a pan on medium-high. If broiling, use a broiler pan or a broiler-safe dish set at least 4 inches away from the heat source.) Place the tomatillos and white bottoms of the scallions on a sheet pan; coat with olive oil and season with salt and pepper. Grill the tomatillos, flipping halfway through, 11 to 13 minutes, or until grill marks appear and the tomatillos are tender. Grill the scallions 6 to 8 minutes, or until softened and browned. Transfer the grilled vegetables to a plate.
Grill the steak:
4 Grill the steak:
Season the steak with salt, pepper and olive oil on both sides. Grill the seasoned steak 3 to 4 minutes per side, or until it reaches your desired degree of doneness. Transfer the cooked steak to a plate and let rest for at least 5 minutes.
Make the salsa verde:
5 Make the salsa verde:
While the steak rests and once the grilled vegetables are cool enough to handle, thinly slice the grilled white bottoms of the scallions and place in a bowl along with the garlic paste. Finely chop the grilled tomatillos and add to the bowl along with the juice of 2 lime wedges and 1 tablespoon of olive oil. Stir to combine and season with salt and pepper to taste. Set aside while you continue cooking.
Grill the tortillas & plate your dish:
6 Grill the tortillas & plate your dish:
Just before serving, grill the tortillas for 30 seconds to 1 minute per side, or until softened. Find the lines of muscle (or grain) of the steak; thinly slice the steak against the grain. To plate your dish, make 6 tacos with 2 tortillas layered on top of each other for each. Divide the salsa verde and steak between the tacos; top with the radishes, cilantro and the remaining green tops of the scallions. Serve the quinoa pilaf on the side; garnish with the remaining lime wedges. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Remove the steak from the refrigerator to bring to room temperature. Cut the radishes into thin matchsticks. Remove and discard the roots of the scallions; thinly slice the green tops, leaving the white bottoms whole. Peel and mince the garlic; then, using the side of your knife, smash until it resembles a paste. Pick the cilantro leaves off the stems; discard the stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lime. Remove and discard the papery skins of the tomatillos; halve each tomatillo.
2 Make the quinoa:
In a small pot, combine the quinoa, lime zest, 1 cup of water and a drizzle of olive oil. Lightly season with salt and pepper. Bring the mixture to a boil on high, then cover and reduce the heat to low. Simmer 14 to 16 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat, stir in half of the sliced green tops of the scallions (save the rest for garnish) and season with salt and pepper to taste.
Make the quinoa:
Grill the vegetables:
3 Grill the vegetables:
While the quinoa cooks, preheat your broiler or grill on a medium-high flame. (Or, on your stovetop, use a pan on medium-high. If broiling, use a broiler pan or a broiler-safe dish set at least 4 inches away from the heat source.) Place the tomatillos and white bottoms of the scallions on a sheet pan; coat with olive oil and season with salt and pepper. Grill the tomatillos, flipping halfway through, 11 to 13 minutes, or until grill marks appear and the tomatillos are tender. Grill the scallions 6 to 8 minutes, or until softened and browned. Transfer the grilled vegetables to a plate.
4 Grill the steak:
Season the steak with salt, pepper and olive oil on both sides. Grill the seasoned steak 3 to 4 minutes per side, or until it reaches your desired degree of doneness. Transfer the cooked steak to a plate and let rest for at least 5 minutes.
Grill the steak:
Make the salsa verde:
5 Make the salsa verde:
While the steak rests and once the grilled vegetables are cool enough to handle, thinly slice the grilled white bottoms of the scallions and place in a bowl along with the garlic paste. Finely chop the grilled tomatillos and add to the bowl along with the juice of 2 lime wedges and 1 tablespoon of olive oil. Stir to combine and season with salt and pepper to taste. Set aside while you continue cooking.
6 Grill the tortillas & plate your dish:
Just before serving, grill the tortillas for 30 seconds to 1 minute per side, or until softened. Find the lines of muscle (or grain) of the steak; thinly slice the steak against the grain. To plate your dish, make 6 tacos with 2 tortillas layered on top of each other for each. Divide the salsa verde and steak between the tacos; top with the radishes, cilantro and the remaining green tops of the scallions. Serve the quinoa pilaf on the side; garnish with the remaining lime wedges. Enjoy!
Grill the tortillas & plate your dish: