Mexican Steak Tortas
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Mexican Steak Tortas

Mexican Steak Tortas

with Charred Poblanos

This is the other way to get a taste of the South, one that doesn’t involve tortillas, but a nice and toasty roll. Chipotle-spiced steak, poblano pepper, and a blend of Mexican cheeses make it a winner in the flavour department. Grab a napkin and get ready to dig in!

Allergens:
Gluten
Egg
Sulphites
Mustard
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

340 g

Top Sirloin Steak

2 unit

Sub Roll

(Contains Gluten)

1 tbsp

Mexican Seasoning

56 g

Red Onion, sliced

1 unit

Lime

7 g

Cilantro

2 tbsp

Mayonnaise

(Contains Egg, Sulphites, Mustard)

1 tsp

Chipotle Powder

160 g

Hot Pepper

56 g

Spring Mix

113 g

Cherry Tomatoes

¼ cup

Monterey Jack Cheese, shredded

(Contains Milk)

Not included in your delivery

3.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Energy (kJ)3389 kJ
Calories810 kcal
Fat44 g
Saturated Fat9 g
Carbohydrate60 g
Sugar7 g
Dietary Fiber6 g
Protein46 g
Cholesterol95 mg
Sodium1390 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Aluminum Foil
Measuring Spoons
Medium Non-Stick Pan
Paper Towel
Small Bowl
Zester
Large Bowl
Whisk

Instructions

BROIL PEPPERS
1

Before starting, preheat the broiler to high*.

Wash and dry all produce. Core, then cut the poblanos into 1/4-inch strips. Toss the onion and poblanos with 1 tbsp oil (dbl for ppl) on a foil-lined baking sheet. Season with salt and pepper. Broil veggies in the middle of the oven, until tender, 5-6 min.

COOK STEAK
2

Pat the steak dry with paper towels. Season all over with the Chipotle powder, half the Mexican seasoning and salt. Heat a medium non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then the steak. Sear until golden-brown,1-2 per side. Remove the pan from the heat and transfer the steak to another baking sheet. Broil in the bottom of the oven, until cooked to desired doneness, 5-8 min.**

FINISH PREP
3

While the steak cooks, halve the tomatoes. Zest, then juice half the lime (NOTE: juice whole lime for 4ppl.) Cut the remaining lime into wedges. Roughly chop the cilantro. Stir together the mayo, cilantro and remaining Mexican seasoning in a small bowl. Set aside.

TOSS SALAD
4

Whisk together the lime juice, zest, 2 tbsp oil and 1 tsp sugar in a large bowl (dbl both for 4ppl). Add the tomatoes and spring mix and toss to coat. Set aside.

TOAST ROLLS
5

On a baking sheet, carefully open rolls, and arrange them cut side up and sprinkle over the cheese. Broil in top of oven, until cheese melts, 2-3 min. (TIP: Keep an eye on your buns so that it doesn't burn!)

FINISH AND SERVE
6

Slice the steak. Spread the mayo between the rolls, then the steak and veggies. Serve with the salad on the side.

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