Chipotle Steak Sandwich

Name: Chipotle Steak Sandwich
Total time: 20 min
Yield: 2
Cuisine: 0
Ingredients: ½ red capsicum; 2 tsp olive oil; 1 steak beef rump; 1 ciabatta; 2 tbs mayonnaise; ½ tsp chipotle chilli powder; 1 tsp butter; 70 g rocket

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Life is short – why not eat dinner with one hand? We’re ditching the cutlery and tucking into this hot and smoky steak sanga. While enjoy the freedom afforded by a one-handed supper, why not try: a) Whipping out a yo-yo trick? b) Waving to children and pets? c) High-fiving other people munching on this delight?

Tags:

High Fiber

•High Protein

•Nut Free

•One Pot Wonder

•Spicy

Allergens:

Gluten

•Soy

•Wheat

•Eggs

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time

DifficultyMedium

Ingredients

/ Serving 2 people

½

red capsicum

1 steak

beef rump

1

ciabatta

(Contains: Gluten, Soy, Wheat; May be present: Eggs, Almond, Hazelnut, Milk, Sesame, Lupin.)

2 tbs

mayonnaise

(Contains: Eggs;)

½ tsp

chipotle chilli powder

70 g

rocket

Not included in your delivery

2 tsp

olive oil

1 tsp

butter

(Contains: Milk;)

Nutritional Values

per serving

Calories2350 kcal

Fat19.8 g

of which saturates5.7 g

Carbohydrate42.4 g

of which sugars7 g

Protein46.9 g

Sodium699 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Bowl

•Cling Wrap

•Aluminum Foil

•Knife

•Pan

•Plate

Cooking Steps

1

Preheat the grill to hot. To prepare the ingredients, halve the red capsicum (seeds removed) and the ciabatta (crossways).

2

Place the red capsicum skin side up on a prepared oven tray under the preheated grill. Grill for 10-12 minutes or until the skin has charred. Transfer the capsicum halves to a bowl and cover with cling wrap. Set aside for 5 minutes. Remove the cling wrap and peel away the skin. Slice the capsicum into strips. Keep the grill on to cook the bread in step 4.

3

Meanwhile, rub the olive oil over the beef rump steak and season with salt and pepper. Place a medium frying pan over a medium-high heat. Cook the steak for 2-3 minutes on each side or until cooked to your liking. Cooking times will vary depending on the thickness of your steak. Transfer to a plate, cover with foil and rest for 5 minutes. Cut on a slight angle into 1 cm thick slices.

4

Slice each piece of ciabatta in half lengthways. Place the ciabatta under the grill, cut side up, until toasted (approximately 2 minutes) then flip and cook the other side for a further 1 minute or until toasted to your liking.

5

Combine the mayonnaise and chipotle chilli powder in a bowl. Warning: this seasoning is spicy.

6

To assemble, butter each side of the ciabatta. Layer with the rocket, red capsicum strips, steak slices and chipotle mayonnaise.