Sirloin Steak Fajita Platter and Mexican Street Corn Elotes
with Guacamole and Salsa
Elotes, a Mexican street food favourite, star alongside sizzling sirloin fajitas, creamy guacamole, and fresh salsa for a fiesta-worthy feast!
Cals 1055 · Prot 68 · Carbs 105 · Fat 46
Chef's choice
Global Eats
50 min
Elotes, a Mexican street food favourite, star alongside sizzling sirloin fajitas, creamy guacamole, and fresh salsa for a fiesta-worthy feast!
Cals 1055 · Prot 68 · Carbs 105 · Fat 46
Chef's choice
Global Eats
Ingredients
Steak
Grass-fed Sirloin Steak
400 Grams
Fajita seasoning
5 Grams
Vegetable oil
0.5 Tbsp
Brown onion
1 Piece
Green pepper
1 Piece
Red pepper
1 Piece
Coriander cumin powder
4 Grams
Chipotle powder
2 Grams
6'' tortilla wraps
10*11*
4 Piece
Corn
Fresh sweet corn
1 Piece
Sour cream
4*
60 Grams
Grated Parmesan
4*
30 Grams
Sides
Lime
1 Piece
Cherry tomatoes
150 Grams
Spring onion
40 Grams
Fresh coriander
15 Grams
Avocado
1 Piece
Salt
0.3 Tsp
Black pepper
0.3 Tsp
Allergens
*10 Wheat, *11 Gluten, *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) | 4413 / 1055 |
| Fats (g) | 46.4 |
| of which saturated (g) | 12 |
| Carbohydrates (g) | 105 |
| of which sugars (g) | 21.8 |
| Fibers (g) | 17.3 |
| Proteins (g) | 68 |
| Salt (g) | 2.4 |
*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 Make corn
- Bring a pot of salted water to a boil.
- Add the corn and boil for 5 min, then drain.
- Carefully, using a sharp knife, cut the corn in half
- Once cooled, spread a small amount of sour cream all over the corn, (reserving the rest for serving).
- Sprinkle with the grated parmesan and a pinch of fajita seasoning, pressing down so it sticks all over.
- Save the rest of fajita seasoning for the steaks.
Tip! You can also grill the corn on a BBQ or if you have a gas cooker, place it over the flame to char all over!
2 Make sides
- Meanwhile, slice the lime in quarters.
- Slice the cherry tomatoes in half or quarters.
- Trim and slice the spring onions.
- Pick and finely chop coriander
- Deseed the avocado.
- In one bowl, mash the avocado with coriander and half the spring onions. Season with a squeeze of lime, salt and pepper.
- In another bowl, combine the cherry tomatoes with the remaining spring onions. Season with a squeeze of lime, salt and pepper.
3 Fry veg
- Peel and finely slice the onions.
- Deseed and slice the green and red peppers into thin strips.
- Heat a pan over a medium-high heat with a drizzle of oil.
- Fry the onions, red, and green peppers for 5-7 min until softened and charred.
- Add the coriander cumin powder, a pinch of chipotle powder (spicy!), a pinch of salt and pepper, and fry for 1 min further.
- Transfer to a plate and reserve the pan.
4 Fry steak
- Pat the steaks dry with kitchen paper.
- Rub with oil and season all sides with salt, pepper, and remaining fajita seasoning.
- Heat the reserved pan over high heat.
- Fry the steaks for 2-4 min on each side (including the fat cap) until cooked to your preferred doneness.
- Transfer the steaks to a plate and leave to rest for 3-4 min.
Tip! Resting the steak is as crucial as frying — it lets juices settle and fibers relax for a tender bite and cleaner plate.
5 Warm tortillas
- Meanwhile, warm the tortilla in a pan, microwave, or oven.
6 Serve
- Slice the Sirloin Steak and arrange as a Fajita Platter with the Mexican Street Corn Elotes, Guacamole, and Salsa. Serve the reserved sour cream on the side.
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