Homemade tortilla chips with guacamole & charred tomato salsa
Making your own chips and dips allows you to keep things healthy and will really impress
Sizzled chipotle steak sarnies
Serves 4
Easy
Prep:
Cook:
Give your sandwich a gourmet Mexican makeover - fill a crusty baguette with seared sliced steak, mashed avocado and roasted peppers
Skip to ingredients
- 1 small red onionthinly sliced
- juice and zest 2 limes
- 400g thin-cut steak or minute steak
- 1 tbsp chipotle paste
- 2 ripe avocados
- 4 roasted red peppersfrom a jar, torn into pieces
- 1 large baguettesplit lengthways
- handful corianderleaves picked
- 100ml soured cream
Nutrition: per serving
- kcal555
- fat27g
- saturates9g
- carbs46g
- sugars7g
- fibre6g
- protein30g
- salt1g
Method
step 1
Put the onion in a bowl with the juice of 1 lime and set aside to pickle. Heat a griddle or frying pan. Smear the steaks with the chipotle paste and season. Mash the avocado with the lime zest and remaining juice, and a pinch of salt.
step 2
Cook the steaks for 30 secs-1 min each side or until just cooked, then transfer to a plate, cover loosely with foil and set aside. Add the peppers to the pan and cook for 1-2 mins to warm through. To assemble the baguette, spread the mashed avocado over one side. Pile on the peppers, slice the steak and add to the baguette, along with any juices from the plate. Top with the pickled onions, lots of coriander and dollops of soured cream. Cut into 4 chunky sandwiches before serving.
