Chipotle Steak Tacos and Chimichurri Tomato Salad
with Cheddar Cheese and Sweet Potato Wedges
We love good Chipotle Steak Tacos and Chimichurri Tomato Salad and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Mexican Spice
4
Beef Sizzler Steaks
250
Baby Plum Tomatoes
12
Red Wine Vinegar
(Contains Sulphites)
1
Baby Gem Lettuce
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
20
Chipotle Paste
1
Sweet Potato
½
Red Chilli
60
Mature Cheddar Cheese
(Contains Milk)
1
Flat Leaf Parsley
30
Unsalted Butter
Mexican Style Spice Mix
2
Mayonnaise
Not included in your delivery
1
Olive Oil
Nutritional information
Instructions
Preheat your oven to 200°C. Take the butter out of the fridge so it can soften slightly. Chop the sweet potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, sprinkle over the Mexican spice then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways. Halve the tomatoes. Roughly chop the parsley (stalks and all). Halve the chilli lengthways, deseed then finely chop. Coarsely grate the cheese.
While the wedges cook, pop the tomatoes in a bowl with half the parsley and the red chilli along with the red wine vinegar and olive oil (see ingredients for amount). Season with salt and pepper, mix together then set aside. Pop the butter into a small bowl and mix with half the chipotle paste and the remaining parsley. Season with salt and pepper then set aside.
Heat a drizzle of oil in a large frying pan on high heat.Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and cook for 45 seconds on each side. IMPORTANT: The steak is safe to eat when the outside is cooked. Transfer the steaks to a plate and divide the chipotle butter between the tops of the steaks, cover with foil and leave to rest for 5 mins.
Pop the mayonnaise into a separate small bowl with the remaining chipotle. Mix well and season with salt and pepper. Pop the tacos onto a baking tray and add into the oven to warm through for 2-3mins. Thinly slice the steaks (making sure you keep the melted chipotle butter).
Divide the tacos between plates and spread half of the chipotle mayo over them. Top with the lettuce and tomato salad. Divide the sliced steaks between them, spoon over the melted chipotle butter and scatter over the grated cheese. Serve with the sweet potato wedges on the side with any leftover chipotle mayo alongside. Enjoy!
