Mexican-Inspired Steak Tortas
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Mexican-Inspired Steak Tortas

Mexican-Inspired Steak Tortas

with Charred Poblanos

Tortas bring all the flavours of your favourite tacos to a 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!

Tags:
Spicy
Quick
Allergens:
Gluten
Egg
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

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

Baby Spinach

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*

0.13 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories840 kcal
Fat43 g
Saturated Fat12 g
Carbohydrate63 g
Sugar9 g
Dietary Fiber7 g
Protein49 g
Cholesterol115 mg
Sodium1280 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
Zester
Small Bowl
Large Bowl
Whisk

Instructions

Broil veggies
1

Before starting, preheat the broiler to high. Wash and dry all produce. Core, then cut poblano into 1/4-inch slices. Add onions, poblanos and 1 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with salt and pepper, then toss to combine. Broil veggies in the middle of the oven until tender, 5-6 min.

Cook steaks
2

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 the 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.**

Finish prep
3

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.

Make salad
4

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 spinach, then toss to combine.

Toast rolls
5

When steaks are done, transfer to a cutting board to rest for 2-3 min. Halve rolls, then arrange on another unlined 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 rolls so they don't burn!)

Finish and serve
6

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.