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Mexican Recipes
Mexican Steak Tortas

Mexican Steak Tortas

with Charred Poblanos

20-MIN MEAL
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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:Wheat/BléEgg/OeufMustard/MoutardeSulphites/SulfiteMilk/Lait

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

Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Beef Steak

2 unit

Artisan Roll

(ContainsWheat/Blé)

1 tbsp

Mexican Seasoning

56 g

Red Onion, sliced

1 unit

Lime

7 g

Cilantro

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde, Sulphites/Sulfite)

1 tsp

Chipotle Powder

160 g

Poblano Pepper

56 g

Spring Mix

113 g

Cherry Tomatoes

¼ cup

Monterey Jack Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

3.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3389 kJ
Calories810 kcal
Fat44 g
Saturated Fat9 g
Carbohydrate60 g
Sugar7 g
Dietary Fiber6 g
Protein46 g
Cholesterol95 mg
Sodium1390 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Measuring Spoons
Medium Non-Stick Pan
Paper Towel
Small Bowl
Zester
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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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.

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.**

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.

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.

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!)

6

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