Our Recipe BoxesGift Cards
Chipotle Steak Tacos and Chimichurri Tomato Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chipotle Steak Tacos and Chimichurri Tomato Salad

Chipotle Steak Tacos and Chimichurri Tomato Salad

with Cheddar Cheese and Sweet Potato Wedges

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:
Milk
Sulphites
Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

30

Unsalted Butter

1

Sweet Potato

1

Mexican Spice

Mexican Style Spice Mix

1

Baby Gem Lettuce

250

Baby Plum Tomatoes

1

Flat Leaf Parsley

½

Red Chilli

60

Mature Cheddar Cheese

(Contains Milk)

12

Red Wine Vinegar

(Contains Sulphites)

20

Chipotle Paste

4

Beef Sizzler Steaks

2

Mayonnaise

6

Plain Taco Tortillas

(Contains Cereals containing gluten)

Not included in your delivery

1

Olive Oil

sideBannerName

Nutritional information

Energy (kcal)976 kcal
Energy (kJ)4083 kJ
Fat43.8 g
of which saturates19.7 g
Carbohydrate90 g
of which sugars17.2 g
Protein51 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Grater
Bowl
Grill Pan
Lid

Instructions

Get Started!
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.

Get Prepped
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.

Tomato Salad Time!
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.

Cook the Steaks!
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.

Taco Time!
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).

Serve!
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!