Mexican-Inspired Steak Tortas
with Charred Poblanos
Tortas bring all the flavours of your favourite tacos to a nice and toasty roll. Toppings like 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Top Sirloin Steak
2 unit
Sub Roll
(Contains Gluten)
1 tbsp
Mexican Seasoning
56 g
Onion, sliced
1 unit
Lime
160 g
Hot Pepper
56 g
Spring Mix
113 g
Baby Tomatoes
7 g
Cilantro
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
½ tsp
Chipotle Powder
Not included in your delivery
½ tsp
Sugar*
2.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Core, then cut poblano pepper into 1/4-inch slices. Toss onions and peppers with 1 tbsp oil (dbl for 4 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.
While veggies broil, pat steaks dry with paper towels. Season all over with half the chipotle powder (dbl for 4 ppl), 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 4 ppl), then steaks. Sear until golden-brown, 1-2 min per side. Remove pan from heat, then transfer steaks to another baking sheet. Broil in the bottom of the oven until cooked to desired doneness, 5-8 min.
While steaks cook, halve tomatoes. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Roughly chop cilantro. Stir together mayo, cilantro and remaining Mexican Seasoning in a small bowl. Set aside.
Whisk together lime juice, lime zest, 1 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Add tomatoes and spring mix, then toss to coat.
When steaks are done, transfer to a cutting board to rest for 2-3 min. Halve rolls, then arrange on a third baking sheet, cut-side up. Sprinkle with cheese. Broil in the top of the oven until cheese melts, 2-3 min. (TIP: Keep an eye on your buns so that they don't burn!)
Slice steaks. Spread mayo mixture on bottom rolls, then top with steak, veggies and top rolls. Divide tortas and salad between plates. Squeeze over a lime wedge, if desired.
