The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Steak with Kale and Carrot Tacos
Per Serving
100 g veggies (kale, onions, carrots)
5 oz flat iron steak (dry rubbed with cumin, chili powder, paprika, salt, pepper)
3 tortillas
60g black bean dip (black beans, tomatoes, chili peppers, onions, cilantro, salt, pepper, oil)
1 T hot sauce (tomatoes, chili peppers, onions, cilantro, salt, pepper)
Equipment needed: 1-2 sheet pans, 1 frying pan
Preheat oven to 425. While you are waiting for the oven to reach 425, start warming the frying pan on a low heat so it is hot by the time you need it.
When oven reaches 425, place veggies on a sheet pan (for 3-4 servings, use 2 sheet pans so that the veggies don't get over crowded). Place the sheet pan in the oven and roast for 10 minutes.
When 6 minutes remain on the timer, start cooking the steak. Place in the frying pan, which should be hot at this time. If your pan tends to stick, add just a bit of oil.
Sear for 2-3 minutes on each side. The cuts are thin and will cook quickly.
After the meat has seared, keep it in the pan and turn off the heat. When the timer for the veggies goes off, pull the sheet pan from the oven. Transfer the meat to a cutting board to rest. Warm the tortillas and top with the bean dip. Add the veggies to the tortillas.
Thinly slice the meat, against the grain, and place on top of the veggies. If you like a bit of heat, top with hot sauce. From start to finish this dinner takes less than 20 minutes. Enjoy!
