Mexican Steak Tortas
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Mexican Steak Tortas

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!

Allergens:
Egg
Mustard

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
DifficultyMedium

Ingredients

serving amount

285 g

Top Sirloin Steak

2 unit(s)

Artisan Bun

1 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

56 g

Red Onion, sliced

1 unit(s)

Lime

1 unit(s)

Hot Pepper

56 g

Spring Mix

113 g

Baby Tomatoes

7 g

Cilantro

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

¼ cup

Monterey Jack Cheese, shredded

1 tsp

Chipotle Powder

Not included in your delivery

¼ tsp

Pepper*

3.5 tbsp

Oil*

¼ tsp

Salt*

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Nutrition Values

Calories520 kcal
Fat41 g
Saturated Fat7 g
Carbohydrate6 g
Sugar2 g
Dietary Fiber2 g
Protein33 g
Cholesterol85 mg
Sodium720 mg
Trans Fat0.2 g
Potassium650 mg
Calcium20 mg
Iron4 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
Small Bowl
Large Bowl
Whisk

Instructions

BROIL VEGGIES
1

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.

COOK STEAK
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.**

FINISH PREP
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.

TOSS SALAD
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.

TOAST ROLLS
5

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!)

FINISH AND SERVE
6

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

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