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Prep Time
30 min
Cuisine
American
In this recipe, you'll be coating your steaks in a spicy chipotle marinade, before searing them to perfection. You'll also make a zingy homemade salsa, with charred chillies, tomatoes and lime. Your wraps are then assembled 'Tex-Mex' style – with onions, peppers and a good dollop of cooling sour cream!
Prep Time
30 min
Cuisine
American
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 586 kJ 140 kcal |
3114 kJ 743 kcal |
Fat of which saturates |
5.9 g 2.9 g |
31.5 g 15.5 g |
Carbohydrate of which sugars |
12.8 g 2.4 g |
68.1 g 12.6 g |
Fibre | 1.6 g | 8.8 g |
Protein | 8.2 g | 43.4 g |
Salt | 0.28 g | 1.49 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Heat a dry, large wide-based pan (preferably non-stick) over a high heat
Once the pan is hot, add the red chilli[es] and cook for 5-6 min or until charred all over then set aside for later
Tip: Open a window or turn your extraction on, as this may get smoky!
Meanwhile, add the chipotle paste, smoked paprika, dried chilli flakes (can't handle the heat? Go easy!) and ground cumin to a large plate with a pinch of salt and 1 tbsp [2 tbsp] vegetable oil and stir it all together
Add the rump steaks to the plate and give everything a good mix up until fully coated in the spices
Peel and finely slice most of the red onion[s] and finely dice the rest
Deseed the green pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Dice the tomatoes finely and add them to the bowl with the diced red onion
Chop the charred red chilli[es] finely (don't like spice? Deseed your chillies!) and add to the same bowl
Add a drizzle of olive oil and the juice of the lime[s]
Season with a generous pinch of salt and pepper and stir it all together – this is your charred chilli salsa
Return the pan to a medium-high with a drizzle of vegetable oil
Once hot, add the sliced onion and pepper with a pinch of salt and cook for 6-7 min or until softened
While the onion and pepper are cooking, heat another large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
For rare, cook for 2 min max on each side
For medium-rare, cook for 2-3 min on each side
For medium, cook for 3-4 min on each side
Once done, remove them from the pan, finely slice, then add them to the peppers with any juices
Whilst the steaks are cooking, add the tortillas to a plate
Put the plate in the microwave and cook for 1-2 min, or until warmed through
Serve up the tortillas topped with the sliced steak, peppers and onions
Drizzle over the soured cream and charred chilli salsa
Enjoy!