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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Steak de haut de surlonge
2 pièce(s)
Pain artisan
1 cs
Assaisonnement mexicain
(Peut contenir Arachides, Sésame, Soya, Sulfites, Noix, Blé, Lait, Moutarde)
g
Oignon rouge, tranché
1 pièce(s)
Lime
1 pièce(s)
Piment fort
56 g
Mélange printanier
113 g
Petites tomates
7 g
Coriandre
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)
¼ tasse(s)
Monterey Jack, râpé
1 cc
Poudre de chipotle
Pas inclus dans votre livraison
¼ cc
Poivre*
3.5 cs
Huile*
¼ cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
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. Transfer veggies to a plate and cover to keep warm.
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.**
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.
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.
On the baking sheet from step 1, carefully open rolls, and arrange them cut side up. Sprinkle over the 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 the steak. Spread the mayo between the rolls, then the steak and broiled veggies. Serve with the salad on the side.