Steak and Chipotle Mac and Cheese
with DIY Pico De GalloCalories
:
860 kcalProtéines
:
54g protéinesDurée de préparation
:
35 minutesDifficulty
:
FacileAllergènes:
- Blé
- Lait
- Oeuf
- Moutarde
- Soya
- Sulfites
- Noix
- Poisson
- Blé
- Oeuf
- Sésame
- Gluten
- Moutarde
- Soya
- Crustacés
- Lait
- Peut contenir des traces d’allergènes
- Arachides
Produit dans un établissement 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
quantité par portion
285 g
Steaks de haut de surlonge
170 g
Cavatappis
(Contient: Blé)
1 pièce(s)
Tomate
1 pièce(s)
Lime
7 g
Coriandre
½ tasse(s)
Cheddar, râpé
(Contient: Lait)
2 pièce(s)
Fromage à la crème
(Contient: Lait)
2 cs
Sauce au chipotle
(Contient: Lait, Oeuf, Moutarde, Soya Peut contenir : Sulfites, Noix, Poisson, Blé, Oeuf, Sésame, Gluten, Moutarde, Soya, Crustacés, Lait)
6 g
Mélange d'épices Sud-Ouest
(Peut contenir : Sulfites, Noix, Blé, Sésame, Soya, Lait, Arachides)
1 cs
Farine tout usage
(Contient: Blé Peut contenir : Sulfites, Noix, Poisson, Oeuf, Sésame, Gluten, Moutarde, Soya, Crustacés, Lait, Arachides)
Pas inclus dans votre livraison
½ cc
Sucre*
1 cs
Huile*
¼ cc
Sel*
0.13 cc
Poivre*
Instructions
1
- Before starting, preheat the oven to 450°F. Bring a large pot of salted water to a boil over high.
- Wash and dry all produce.
- To the boiling water, add cavatappi. Cook uncovered for 8-9 min, stirring occasionally, until tender.
- Reserve 1/2 cup (1 cups) pasta water. Strain cavatappi, then return to the pot, off heat.
2
- Meanwhile, cut tomatoes into 1/4-inch pieces.
- Zest, then juice lime.
- Roughly chop cilantro.
- In a large bowl, whisk together lime zest, lime juice, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Add tomatoes and cilantro. Toss to coat. Set aside.
3
- Meanwhile, pat steaks dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned.
- Remove from heat and transfer steaks to a parchment-lined baking sheet.
4
- Using a silicone brush, brush half the chipotle sauce over steaks.
- Roast in the top of the oven 5-8 min or until cooked to desired doneness.**
- When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
5
- Reheat the same pan (from step 3) over medium-low.
- When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan to melt.
- Add flour and Southwest Spice Blend. Cook for 1-2 min, stirring often, until fragrant.
- Add cream cheese, cheddar, remaining chipotle sauce, 1/2 cup (1 cup) milk, 1/4 cup (1/2 cup) reserved pasta water and 1/8 tsp (1/4 tsp) salt. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.) Cook for 2-3 min, stirring often, until cream cheese has melted and sauce has thickened.
6
- To the pot with cavatappi, add sauce. Stir to combine.
- Thinly slice steaks.
- Divide pasta between bowls. Top with steak and marinated tomatoes.
