Deluxe Mexican Steak and Nacho Salad

Name: Deluxe Mexican Steak and Nacho Salad with Guacamole
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 2,000 Grams of Fillet steak-deprecated; 2 Tbsp of Olive oil; 15 Grams of Taco seasoning; 2 Pieces of Baby gem lettuce; 250 Grams of Cherry tomatoes; 1 Pieces of Cucumber; 180 Grams of Sweet corn kernels; 120 Grams of Nachos; 60 Grams of Sour cream; 1 Pieces of Large red chilli; 1 Pieces of Garlic cloves; 3 Tbsp of Olive oil; 15 Grams of Honey; 1 Pieces of Lime; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Pieces of Avocado; 15 Grams of Fresh coriander; 1 Tsp of Salt

with Guacamole

What can we say - it's a fiesta in a bowl!

Cals 664 · Prot 12 · Carbs 69 · Fat 41

Gourmet

Low Carb

30 min

Deluxe Mexican Steak and Nacho Salad with Guacamole

What can we say - it's a fiesta in a bowl!

Cals 664 · Prot 12 · Carbs 69 · Fat 41

Gourmet

Low Carb

Ingredients

Steaks

Fillet steak-deprecated

2,000 Grams

Olive oil

2 Tbsp

Taco seasoning

15 Grams

Salad

Baby gem lettuce

2 Pieces

Cherry tomatoes

250 Grams

Cucumber

1 Piece

Sweet corn kernels

180 Grams

Nachos

120 Grams

Sour cream 4*

60 Grams

Dressing

Large red chilli

1 Piece

Garlic cloves

1 Piece

Olive oil

3 Tbsp

Honey

15 Grams

Lime

1 Piece

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Guacamole

Avocado

1 Piece

Fresh coriander

15 Grams

Salt

0.5 Tsp

Allergens

*4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2778 / 664
Fats (g)	40.6
of which saturated (g)	8.6
Carbohydrates (g)	69
of which sugars (g)	15.7
Fibers (g)	16.2
Proteins (g)	11.8
Salt (g)	2.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Fry steaks

Bring the steaks to room temperature 30 min before cooking. Heat a drizzle of oil in a pan over a high heat. Once hot, add the steaks and fry for 2-4 min on each side or until cooked to your liking. Transfer to a piece of baking paper and sprinkle with the taco seasoning. Wrap the steaks in the paper and set aside to rest for 15 min.

2 Make dressing

Chop the red chilli (save some slices for garnish). Peel and crush the garlic. Combine the chilli (spicy!) and garlic with the oil, honey and 0.75 Tbsp of lime juice. Season with salt and pepper, set aside.

3 Prep salad

Chop the baby gem lettuce. Halve the cherry tomatoes. Halve the cucumbers lengthwise and carve out the watery seed part with a spoon. Slice the cucumber. Rinse and drain the sweet corn kernels.

4 Make guacamole

Halve the avocado, remove its stone and spoon out the flesh. In a bowl, mash the avocado with 0.75 Tbsp of lime juice. Chop the fresh coriander (reserve some whole leaves for garnish) and add it to the avocado. Season with salt.

5 Assemble

Arrange the salad vegetables, corn and nachos among plates. Drizzle with the dressing. Slice the well rested steaks and add the slices on top. Finish with a dollop of both the guacamole and the sour cream. Garnish with the remaining red chilli slices (spicy!) and fresh coriander.

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