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Double Striploin Steak Carne Asada Tacos
with Avocado Pico de Gallo and Tortilla Chips
Garlic-marinated steak crusted with Enchilada spices packs these taco with flavour. Wrapped in warm tortillas and topped with smoky chipotle sauce and tomato-avocado salsa, there's nothing better...except having some extra salsa and chips on the side!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
740 g
Striploin Steak
1 tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 unit(s)
Lime
1 tbsp
White Wine Vinegar
(Contains Sulphites)
7 g
Cilantro
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
2 tbsp
Chipotle Sauce
(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)
3 unit(s)
Garlic, cloves
2 unit(s)
Tomato
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 unit(s)
Sour Cream
(Contains Milk)
2 unit(s)
Avocado
85 g
Tortilla Chips
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
- Zest, then juice lime.
- Peel, then mince or grate garlic.
- Whisk together half the lime juice, half the garlic and white wine vinegar in a medium bowl.
- Pat steak dry with paper towels. Season with salt and pepper.
- Add steak to lime-garlic mixture. Toss to combine.
- Set aside.
- Meanwhile, peel, pit, then cut avocado into 1/2-inch pieces.
- Roughly chop cilantro.
- Cut tomato into 1/2-inch pieces. Place tomato pieces onto a paper towel-lined plate. Season with salt, then set aside.
- Add lime zest and sour cream to a small bowl, then stir to combine. Set aside.
- Wrap tortillas in foil, then set aside.
- Remove steak from marinade. Pat dry with paper towels.
- Season all over with half the Enchilada Spice Blend.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear until golden-brown, 2-3 min per side.
- Transfer steak to an unlined baking sheet.
- Bake in the middle of the oven until cooked to desired doneness, 4-6 min.**
- Place wrapped tortillas in the top of the oven until warm, 5-8 min.
- Meanwhile, add tortilla chips, 1 tbsp (2 tbsp) oil and remaining Enchilada Spice Blend to another unlined baking sheet. Season with salt and pepper, then toss to combine.
- Bake in the bottom of the oven until lightly toasted, 2-3 min.
- Pat tomatoes dry with paper towels.
- Add avocados, tomatoes, cilantro, remaining garlic, 1/4 tsp (1/2 tsp) sugar and remaining lime juice to another medium bowl. Season with salt and pepper, then stir to combine.
- Transfer steak to a cutting board. Loosely cover with foil and set aside to rest, 5 min.
- Thinly slice steak, then divide between tortillas.
- Top steak with chipotle sauce.
- Top with some of the pico de gallo, then sprinkle with feta and a dollop of lime crema.
- Divide tacos between plates. Serve toasted tortilla chips and remaining pico de gallo on the side for dipping.
If you've opted for double striploin steak, sear until golden-brown, 2-3 min per side.Transfer steaks to an unlined baking sheet. Bake in the middle of the oven until cooked to desired doneness, 4-6 min.** Transfer steak to a cutting board. Loosely cover with foil and set aside to rest, 5 min. Thinly slice steak, then divide between tortillas.
Transférer les contre-filets sur une planche à découper. Couvrir lâchement de papier d’aluminium et laisser reposer pendant 5 min. Trancher finement les contre-filets, puis les répartir dans les tortillas.
