CARNE ASADA CHIPOTLE PULL APART BREAD

INGREDIENTS

• 300g Or 10oz thin sizzle steak fillets
• 1 teaspoon ground Cumin
• 1 teaspoon Chipotle Chilli Powder
• Salt to season
• Olive oil or cooking oil spray
• ½ cup Chipotle Salsa
• 1 tablespoon adobo sauce
• 1 loaf Sourdough Bread
• ½ red onion, thinly sliced and divided
• 200g Or 7oz grated Mexican Cheese blend
• 2 ripe tomates, finely diced
• Fresh Cilantro Or Coriander
• 1 lime

INSTRUCTIONS

1. Rub seasonings onto steak fillets. Heat a grill pan over medium-high heat. Drizzle pan with oil or spray with cooking oil spray. Add the steak fillets to the pan in batches and fry until browned on both sides. Allow to cool; slice across the grain. Combine the Chipotle Salsa Dip and the Adobo Sauce together in a shallow bowl. Dip the steak pieces into the Salsa; mix well to evenly coat.
2. Place the loaf of bread on a lightly greased baking tray, cut across into it widthwise, again about 1cm |1/2-inch above the base crust
3. Insert half of the onions first into each slice/wedge, then coated steak pieces; and finally the cheese. Push all ingredients down into the bread really well. Drizzle the garlic olive oil into each cut and over the bread.
4. Cover with foil and bake for 15 - 20 minutes, or until cheese has melted.
5. Uncover and bake again for a further 10 minutes, or until bread has turned golden and crispy.
6. Remove and allow to cool. Top with the diced tomatoes, remanding onion rings, fresh ripped coriander leaves and squeeze lime juice over the top.