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
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6 white tortilla wraps<span class="strong">†</span>
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried chilli flakes
2 x 150g British beef picanha rump steak
1 chipotle paste sachet (20g)
100g soured cream<span class="strong">†</span>
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
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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!
2
Meanwhile, add the chipotle paste, smoked paprika, dried chilli flakes (can't handle the heat? Go easy!) and groundcumin to a large plate with a pinch of salt and 1tbsp [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
3
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
4
Dice the tomatoes finelyand add them to the bowl with the diced red onion
Chop the charredred 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
5
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
6
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
7
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
8
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