Grilled Steak Tacos with Roasted Salsa Verde & Black Quinoa "Pilaf"

Grilled Steak Tacos

with Roasted Salsa Verde & Black Quinoa "Pilaf"

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Grilled Steak Tacos with Roasted Salsa Verde & Black Quinoa "Pilaf"
Title
  • 8 oz Flank Steak
  • 2 Radishes
  • 3 Scallions
  • 1 clove Garlic
  • 1 bunch Cilantro
  • 1 Lime
  • ½ lb 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:
Browse Steps
1 of 6