Home Chef BBQ Ranch Steak Tacos

• 2 oz. Shredded Cheddar Cheese
• 1 oz. Seasoned Rice Wine Vinegar
• 1 Roma Tomato
• 1 fl. oz. Buttermilk Ranch Dressing
• 6 Small Flour Tortillas
• 1 Jalapeño Pepper
• 1½ oz. BBQ Sauce
• 10 oz. Steak Strips

1. Prepare Ingredients and Pickle Jalapeño

   Core tomato and cut into ½" dice. Stem jalapeño, seed, remove ribs, and slice into thin strips. Wash hands and cutting board after working with jalapeño. Combine jalapeño, rice vinegar, and a pinch of salt in a mixing bowl. Set aside at least 5 minutes. Separate steak stripsinto a single layer and pat dry. Season with a pinch of salt.

2. 2

   Cook the Steak Strips

   Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains, 4-6 minutes. Remove from burner and stir in BBQ sauce until coated.

3. 3

   Warm the Tortillas

   Wrap tortillas in a damp paper towel and microwave until warm, 30 seconds.

4. 4

   Finish the Dish

   Plate dish as pictured on front of card, filling tortillaswith steak strips, cheese, and tomatoes, and topping with ranch dressing and pickled jalapeño (to taste).