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Chipotle Steak Tacos and Chimichurri Tomato Salad

Chipotle Steak Tacos and Chimichurri Tomato Salad

with Cheddar Cheese and Sweet Potato Wedges

Street Food
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This Steak Tacos, Tomato Salad & Wedges is bursting full of luxury flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Tags:Spicy
Allergens:MilkSulphitesEggGluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

30 grams

Butter

(ContainsMilk)

1 unit(s)

Sweet Potato

1 pot(s)

Mexican Spice

1 unit(s)

Baby Gem Lettuce

250 grams

Baby Plum Tomatoes

1 pack(s)

Flat Leaf Parsley

½ unit(s)

Red Chilli

60 grams

Cheddar Cheese

(ContainsMilk)

1 sachet

Red Wine Vinegar

(ContainsSulphites)

1 sachet

Chipotle Paste

4 steak

Beef Sizzler Steaks

2 sachet

Mayonnaise

(ContainsEgg)

6 unit(s)

Tortilla

(ContainsGluten)

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4083 kJ
Energy (kcal)976 kcal
Fat43.79 g
of which saturates19.68 g
Carbohydrate89.97 g
of which sugars17.23 g
Protein50.95 g
Salt2.87 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Cutting board
Baking Tray
Grater
Bowl
Frying Pan
Lid
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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).

6

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!