All the yumminess of a steak taco salad, with all the hearty goodness of a quinoa bowl. You cook up the steak and chop a few veggies—we’ve taken care of the rest (and though we say it ourselves, our chile-lime dressing really makes this number sing).
All you need is basic kitchen equipment (pots/pans, bowls, a knife, salt, pepper, oil) and around 15 minutes to create this delicious dinner for two.
Beef flap steak
Chile Lime Vinaigrette (Canola oil, lime juice, water, rice vinegar, shallots, dijon mustard, chipotle peppers, chili powder, salt, black pepper)
Tortilla Strips (Corn tortillas, canola oil)
Servings Per Container: 2.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.