Mexican-Inspired Steak Tortas
with Charred Poblanos
Tortas bring all the flavours of your favourite tacos to a toasty roll. Toppings like Mexican-spiced steak, hot peppers and cheese make it a winner in the flavour department. Grab a napkin and get ready to dig in!
Ingredients: Striploin steak • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Poblano pepper • Baby tomatoes • Limes • Cucumber • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Yellow onion • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 g
Striploin Steak
2 unit(s)
Sandwich Bun
(Contains Wheat, Barley May contain Walnuts, Wheat, Barley, Oats, Rye, Sesame, Soy, Triticale)
1 tbsp
Mexican Seasoning
(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
56 g
Onion, sliced
1 unit(s)
Lime
1 unit(s)
Hot Pepper
113 g
Baby Tomatoes
7 g
Cilantro
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
1 unit(s)
Mini Cucumber
56 g
Spring Mix
Not included in your delivery
½ tsp
Sugar*
0.13 tsp
Salt*
2.5 tbsp
Oil*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Core, then hot pepper into 1/4-inch slices.
- Add onions, peppers and 1 tbsp (2 tbsp) oil 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.
- Meanwhile, pat steaks dry with paper towels. Season with half the Mexican Seasoning and salt.
- Heat a medium non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then steaks.
- Sear until golden-brown, 1-2 min per side.
- Transfer steaks to an unlined baking sheet.
- Broil in the bottom of the oven until cooked to desired doneness, 5-8 min.**
- Meanwhile, halve tomatoes.
- Cut cucumber into 1/4-inch rounds.
- 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 (2 tbsp) oil and 1/2 tsp (1 tsp) sugar in a large bowl.
- Add tomatoes, cucumbers and spring mix, then toss to combine.
- When steaks are done, transfer to a cutting board to rest for 2-3 min.
- Halve buns, then arrange on another unlined baking sheet, cut-sides up.
- Sprinkle tops of buns 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!)
- Slice steaks.
- Spread mayo mixture on bottom buns.
- Stack steak and veggies on bottom buns. Squeeze a lime wedge over top, if desired. Close with top buns.
- Divide tortas and salad between plates.
If you've opted for striploin steak, cook it in the same way the recipe instructs you to cook the sirloin steak.
