Sizzled chipotle steak sarnies

Sizzled chipotle steak sarnies

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Prep: 10 mins Cook: 10 mins


Serves 4
Give your sandwich a gourmet Mexican makeover - fill a crusty baguette with seared sliced steak, mashed avocado and roasted peppers

Nutrition and extra info

Nutrition: per serving

  • kcal555
  • fat27g
  • saturates9g
  • carbs46g
  • sugars7g
  • fibre6g
  • protein30g
  • salt1g
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  • 1 small red onion, thinly sliced
  • juice and zest 2 limes



    The same shape, but smaller than…

  • 400g thin-cut steak or minute steak



    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

  • 1 tbsp chipotle paste
  • 2 ripe avocados



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 4 roasted red peppers from a jar, torn into pieces
  • 1 large baguette, split lengthways
  • handful coriander, leaves picked
  • 100ml soured cream


  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.

  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.

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