Striploin Steak Carne Asada Tacos
with Avocado Pico de Gallo and Tortilla Chips- Sulphites
- Wheat
- Mustard
- Soy
- Egg
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- Milk
- May contain traces of allergens
- Oats
- Rye
- Triticale
- Fish
- Sulphites
Garlic-marinated steak crusted with Enchilada spices packs these taco with flavour. Wrapped in warm tortillas and topped with smoky chipotle sauce and tomato-avocado salsa, there's nothing better...except having some extra salsa and chips on the side!
Ingredients
370 g
Striploin Steak
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 unit
Lime
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
7 g
Cilantro
6 unit
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Soy, Oats, Rye, Sesame, Triticale, Milk)
2 tbsp
Chipotle Sauce
(Contains: Mustard, Soy, Egg, Milk May contain traces of: Fish, Sesame, Soy, Sulphites, Wheat)
3 unit
Garlic, cloves
2 unit
Tomato
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 unit
Sour Cream
(Contains: Milk)
2 unit
Avocado
85 g
Tortilla Chips
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Zest, then juice lime.
- Peel, then mince or grate garlic.
- Whisk together half the lime juice, half the garlic and white wine vinegar in a medium bowl.
- Pat steak dry with paper towels. Season with salt and pepper.
- Add steak to lime-garlic mixture. Toss to combine.
- Set aside.
- Meanwhile, peel, pit, then cut avocado into 1/2-inch pieces.
- Roughly chop cilantro.
- Cut tomato into 1/2-inch pieces. Place tomato pieces onto a paper towel-lined plate. Season with salt, then set aside.
- Add lime zest and sour cream to a small bowl, then stir to combine. Set aside.
- Wrap tortillas in foil, then set aside.
- Remove steak from marinade. Pat dry with paper towels.
- Season all over with half the Enchilada Spice Blend.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear until golden-brown, 1-2 min per side.
- Transfer steak to an unlined baking sheet.
- Bake in the middle of the oven until cooked to desired doneness, 5-8 min.**
- Place wrapped tortillas in the top of the oven until warm, 5-8 min.
- Meanwhile, add tortilla chips, 1 tbsp (2 tbsp) oil and remaining Enchilada Spice Blend to another unlined baking sheet. Season with salt and pepper, then toss to combine.
- Bake in the bottom of the oven until lightly toasted, 2-3 min.
- Pat tomatoes dry with paper towels.
- Add avocados, tomatoes, cilantro, remaining garlic, 1/4 tsp (1/2 tsp) sugar and remaining lime juice to another medium bowl. Season with salt and pepper, then stir to combine.
- Thinly slice steak, then divide between tortillas.
- Top steak with chipotle sauce.
- Top with some of the pico de gallo, then sprinkle with feta and a dollop of lime crema.
- Divide tacos between plates. Serve toasted tortilla chips and remaining pico de gallo on the side for dipping.
If you've opted for striploin steak, cook it in the same way the recipe instructs you to cook the sirloin steak.
Transférer les contre-filets sur une planche à découper. Couvrir lâchement de papier d’aluminium et laisser reposer pendant 5 min. Trancher finement les contre-filets, puis les répartir dans les tortillas.
