with DIY Salsa and Lime Crema
Ingredients: Striploin steak • Sweet bell pepper • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Red onion • Roma tomato • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Lime • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Green onion.
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Tags
Striploin Steak
740 g
Flour Tortillas
6 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
1 unit(s)
Lime
1 unit(s)
Red Onion
0.5 unit(s)
Mexican Seasoning
8 g
Mozzarella Cheese, shredded
0.75 cup
Green Onion
2 unit(s)
Sour Cream
86 mL
Sugar
0.5 tsp
Pepper
0.125 tsp
Oil
1.5 tbsp
Salt
0.125 tsp
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onions.
- Peel, then cut half the red onion (use whole onion for 4 servings) into 1/4-inch pieces.
- Zest, then juice half the lime (use whole lime for 4 servings). Cut any remaining lime into wedges.
- Cut tomato into 1/4-inch pieces.
- Pat steaks dry with paper towels. Cut steak into 1/4-inch strips.
- To a medium bowl, add tomatoes, red onions, half the lime juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
- Season with salt and pepper, then stir to combine. Set aside.
- In a small bowl, add sour cream, 1/2 tsp (1 tsp) lime zest, 1 tsp (2 tsp) lime juice and 1/4 tsp (1/2 tsp) sugar.
- Season with salt and pepper, then stir to combine. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steak and peppers.
- Cook steak for 4-6 min, flipping occasionally until browned.**
- Add Mexican Seasoning to the pan. Cook for 30 sec, stirring often, until fragrant. Season with salt and pepper.
- Transfer steak and peppers to a large bowl. Set aside.
- Carefully rinse and wipe the pan clean with paper towels.
- Arrange tortillas on a clean surface.
- Spread steak filling evenly over one side of each tortilla, then sprinkle with cheese and green onions. Fold in half to enclose filling.
- Reheat the pan over medium-high.
- When hot, add 3 quesadillas to the dry pan.
- Cook for 1-2 min per side, until golden. Transfer to a plate.
- Reduce heat to medium and repeat with remaining quesadillas.
- Cut quesadillas into wedges. Divide between plates.
- Serve lime crema and salsa alongside.
- Squeeze a lime wedge over top.
If you've opted for double striploin steak, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of sirloin steak. Work in batches, if necessary.
1110
kcal
Calories
46
g
Fat
19
g
Saturated Fat
68
g
Carbohydrate
16
g
Sugar
6
g
Dietary Fiber
106
g
Protein
230
mg
Cholesterol
1520
mg
Sodium
1.5
g
Trans Fat
1850
mg
Potassium
600
mg
Calcium
13
mg
Iron
