We've deconstructed this Mexican classic into a healthy salad!
Cals 763 · Prot 49 · Carbs 57 · Fat 39
Quick & Easy
Low Carb
20 min
We've deconstructed this Mexican classic into a healthy salad!
Cals 763 · Prot 49 · Carbs 57 · Fat 39
Quick & Easy
Low Carb
Ingredients
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
122 Grams
Nachos
80 Grams
Dressing
Fresh coriander
15 Grams
Sour cream
4*
60 Grams
Mayonnaise
5*9*13*
32 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.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3188 / 763
Fats (g)
39.3
of which saturated (g)
9.6
Carbohydrates (g)
57
of which sugars (g)
15.2
Fibers (g)
8
Proteins (g)
49.1
Salt (g)
1.9
*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 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.
2 Make dressing
Meanwhile, finely chop the coriander leaves. In a bowl, combine the sourcream, mayonnaise, honey, juice of the lime, oil, a pinch of chipotlepowder(spicy!), the garlicpowder and the coriander. Season with salt. This is your dressing.
3 Prep veg
Roughly chop the romainelettuce. Halve the cherrytomatoes. Drain the sweetcorn.
4 Serve
Once rested, season the steak with pepper and slice thinly. Crush the nachos into a large bowl. Add the lettuce, tomatoes and sweetcorn to the bowl and toss. Divide among plates and top with the sliced steak. Drizzle everything with the dressing.