Steak Taco Salad

with Lime Crema Dressing
We've deconstructed this Mexican classic into a healthy salad!
437 Reviews
Cals 719 · Prot 50 · Carbs 40 · Fat 40
Quick & Easy
Low-Carb
Try Hello Chef Now
20 min
Steak Taco Salad with Lime Crema Dressing
We've deconstructed this Mexican classic into a healthy salad!
437 Reviews
Cals 719 · Prot 50 · Carbs 40 · Fat 40
Quick & Easy
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Steak
Rump steak
400 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Salad
Romaine lettuce
200 Grams
Cherry tomatoes
150 Grams
Sweet corn kernels
145 Grams
Nachos
80 Grams
Dressing
Fresh coriander
15 Grams
Sour cream 4*
60 Grams
Mayonnaise 5*9*13*
33 Grams
Honey
15 Grams
Lime
1 Piece
Olive oil
1 Tbsp
Chipotle powder
2 Grams
Garlic powder
2 Grams
Salt
0.5 Tsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *13 Mustard
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.

Before you start

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

Instructions

Fry steak

1 Fry steak

Pat the steaks dry with kitchen paper, rub them with vegetable oil and salt. Heat a large pan over a high heat. Once very hot, add the steaks and fry them for 1-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest. 
Tip! The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.
Make dressing

2 Make dressing

Meanwhile, finely chop the coriander leaves. In a bowl, combine the sour cream, mayonnaise, honey, juice of the limeoil, a pinch of chipotle powder (spicy!), the garlic powder and the coriander. Season with salt. This is your dressing
Prep veg

3 Prep veg

Roughly chop the romaine lettuce. Halve the cherry tomatoes. Drain the sweet corn.
Serve

4 Serve

Once rested, season the steak with pepper and slice thinly. Crush the nachos into a large bowl. Add the lettuce, tomatoes and sweet corn to the bowl and toss. Divide among plates and top with the sliced steak. Drizzle everything with the dressing.
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