Tex Mex Steak Tortillas
with Sweet Potato Wedges and Garlic Mayo
What do you think of when you think of steak? Steak and chips? Steak with pepper sauce? Well, we want to push the steak boundaries and we're pretty sure we are with our luxuriously tasty steak tortillas. You can smother them with garlicky mayo and our scrumptious salad and enjoy with some delightful sweet potato chips.
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
2
Sweet Potato
2
Mexican Spice
3
Flank Steak
1
Red Onion
1
Red Pepper
1
Garlic Clove
5
Coriander
1
Baby Gem Lettuce
8
Corn Tortilla
(Contains Cereals containing gluten)
4
Garlic Mayonnaise
(Contains Egg, Mustard)
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Cut the sweet potatoes in half lengthways and then cut each half into eight wedges. They need to be roughly the size of your index finger. Place the wedges on a baking tray with 2 tbsp of oil, season with 1/2 tsp of salt and half of the Mexican spice. Mix well to ensure all the wedges are coated. Bake in the oven for 25-30 mins or until golden and cooked through.LH: Get the kids in the kitchen to massage the sweet potatoes with the oil, salt and Mexican spice.
While the wedges cook, marinate the steak in the remaining Mexican spice, and 1 tbsp of oil.
Peel and cut the red onion in half through the root and slice thinly into half moon shapes. Remove the core from the pepper and thinly slice. Peel and finely chop the garlic. Separate the coriander leaves from the stalks and chop the stalks as small as you can. Keep the leaves for later. Remove the root from the baby gem lettuce, separate and chop the leaves into 1cm strips.
Heat a frying pan on high heat and let the pan get very hot. Fry the steaks for 3 mins on each side for medium rare or cook for a minute longer on each side for medium. Tip: Don’t be tempted to turn the steak before the 3 mins are up! They will taste so much better if left to scorch!
Remove the steaks from the pan and allow them to relax on your chopping board. Keep the pan on the heat and stir-fry the onion and peppers for 3 mins. Add the garlic and coriander stalks and cook for 1 minute more. Remove from the pan from the heat. Slice the steak into thin strips ½cm wide. Tip: When slicing steak, always cut against the grain of the piece of meat.
Now get ready to assemble the tortillas! Take a tortilla and spread ½ tsp of garlic mayonnaise onto the bottom half of a tortilla. Top with some of the onion and pepper somebaby gem lettuce and a layer of steakstrips. Finish with a few coriander leaves and then roll the tortilla. Repeat until you have two tortillas each.
Serve with a generous pile of sweet potato wedges and a dollop of garlic mayonnaise. Yum!
