Mexican · Lunch
Grilled Steak Sandwich
Grilled sirloin strips wrapped in large lettuce leaves instead of bread, layered with melted Oaxaca cheese, avocado, sautéed poblano and onion, and chipotle crema. The starch is eliminated while smoky, charred beef flavour and creamy fat carry the dish, finished with lime and fresh cilantro.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
565Calories
38.2gProtein
41.3gFat
13.1gCarbs
3.9gSugar
5.8gFiber
712mgSodium
135mgChol
15.9gSat Fat
990mgPotassium
345mgCalcium
3.6mgIron
2.9mcgVitamin B12
38mgVitamin C
Goes well with
Mexican Lager (e.g. Corona, Modelo)
local
Agua Fresca de Sandía (Watermelon Fresh Water)
international
low-carb
gluten-free
protein-rich
high-fiber
keto
Instructions
1
Prep
Pat sirloin dry and season both sides with cumin, salt and pepper. Slice against the grain into thin strips. Let sit 5 minutes.
2
Sear
Heat half the olive oil in a skillet over high heat. Sear sirloin strips 2 minutes per side until deep brown crust forms and centre is medium-rare.
3
Sauté
Push sirloin to one side. Add remaining olive oil and sauté poblano, onion, and chipotle for 3 minutes until softened. Scatter cheese over and cover 1 minute until melted.
4
Plate
Lay lettuce leaves flat, pile on steak mixture and avocado slices. Top with sour cream mixed with lime juice and cilantro. Fold leaves around filling and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 88 large romaine or butter lettuce leaves
- 3 oz86g queso oaxaca
- 11 avocado
- 11 poblano pepper
- 11 white onion
- 2 tbsp2 tbsp chipotle in adobo
- 4 tbsp60g sour cream
- 2 tbsp2 tbsp fresh lime juice
- 2 tbsp2 tbsp cilantro
- 2 tbsp28g olive oil
- 1/2 tsp1/2 tsp ground cumin
- salt, to taste
- black pepper, to taste
