Chimichurri Steak, Roasted Pepper Sauce, Jalapeño Pickle and Goats Cheese Enchilada

A flavourful fusion dish featuring smoky grilled steak, vibrant vegetable filling, and a tangy buchu chimichurri, all wrapped in a soft tortilla and topped with a rich red pepper sauce and cheese.

SERVES 4

Moderate

1 hour + 3 hours pickling time

50 min

RECIPE DEVELOPED BY:

Edwin Theron - ICA third year student specialising in New Product Development

STYLING & PHOTOGRAPHY:

Stephan Language - ICA third year student specialising in Culinary Media Communication

WINE PAIRING:

PICKLED ONIONS AND JALAPENOS

1 (60g) small red onion, finely sliced

30ml (2 tbsp) Jalapeños, sliced

45ml (3tbsp) water

15ml (1 tbsp) white wine vinegar

5ml (1 tsp) sugar

2.5ml (½ tsp) salt

1ml (¼ tsp) peppercorns

1ml (¼ tsp) mustard seeds

BUCHU CHIMICHURRI

45ml (3 tbsp) canola oil

20ml (4 tsp) red wine vinegar

2.5ml (½ tsp) salt

2.5ml (½ tsp) black pepper

5ml (1 tsp) fresh buchu, finely chopped

30ml (2 tbsp) garlic, finely chopped

30ml (2 tbsp) fresh coriander, finely chopped

CHIMICHURRI STEAK

200g sirloin steak, sliced into 25mm x 2mm strips

30ml (2 tbsp) buchu chimichurri

10ml (2 tsp) canola oil

VEGETABLE FILLING

20ml (4 tsp) canola oil

½ (80g) onion, finely chopped

½ (80g) red pepper, diced

1 (80g) carrot, peeled and grated

30ml (2 tbsp) soy sauce

2.5ml (½ tsp) black pepper

2.5ml (½ tsp) cumin

2.5ml (½ tsp) onion powder

2.5ml (½ tsp) garlic powder

RED PEPPER SAUCE

30ml (2 tbsp) water

½ (80g) onion, roughly chopped

10ml (2 tsp) canola oil

½ (80g) red pepper

30ml (2 tbsp) jalapeños, chopped

10ml (2 tsp) sugar

2.5ml (½ tsp) salt

2.5ml (½ tsp) ground coriander

2.5ml (½ tsp) paprika

2.5ml (½ tsp) fennel

2.5ml (½ tsp) cayenne pepper

80ml (⅓ cup) masa

30ml (2 tbsp) water

20ml (4 tsp) lime juice

TO SERVE

4 (130g) small flour tortillas

125ml (½ cup) cheddar cheese, grated

30ml (2 tbsp) goat’s cheese (chevre), crumbled

PICKLED ONIONS AND JALAPENOS

For the pickled onions, blanch the sliced red onion in boiling water for 1 minute. Drain and rinse under cold water. Place the onions in an airtight container and set aside.
Rinse the sliced jalapeños under cold running water for 1 minute, then drain. Place in an airtight container and set aside.
For the pickling liquid, heat a saucepan over low heat. Toast the peppercorns and mustard seeds.
Add the water, white wine vinegar, sugar, and salt and stir until dissolved.
Bring the mixture to a boil and boil for 1 minute before removing from the heat.
Strain through a fine sieve and pour the warm pickling liquid over the sliced onion and jalapeños separately, ensuring they are fully covered with pickling liquid.
Seal both containers and refrigerate for 3 hours.

BUCHU CHIMICHURRI

In a blender jug, add the canola oil, red wine vinegar, salt, and black pepper. Blend on the highest setting for 30 seconds.
Add chopped garlic, coriander, and buchu. Blend on a lower setting for 30 seconds.
Transfer the chimichurri to an airtight container.
Refrigerate for 30 minutes before using.

CHIMICHURRI STEAK

Place the sliced steak in a bowl and coat with vegetable oil.
Heat a griddle pan over high heat until it reaches smoking point.
Sear the steak strips for 2 minutes, until medium rare.
Place the steak in a bowl and mix with the buchu chimichurri
Refrigerate for 2 hours before using.

VEGETABLE FILLING

Heat a medium pan over medium heat.
Add the vegetable oil and diced onions. Cook for 3 minutes, stirring occasionally.
Add the diced red pepper and cook for another 2 minutes.
Stir in the black pepper, cumin, onion powder, and garlic powder and cook for 2 minutes, until fragrant.
Pour in the soy sauce and cook for 2 minutes, stirring constantly.
Remove from heat and stir in the grated carrots.
Transfer to a container and refrigerate for 2 hours before using.

RED PEPPER SAUCE

Preheat the oven to 250°C. Roast the red pepper and jalapeño for 15 minutes.
Heat a saucepan over medium-low heat. Add the vegetable oil and diced onions and sauté for 10 minutes, stirring occasionally.
Add the roasted red pepper and jalapeño. Cook for 5 minutes.
Stir in salt, sugar, and spices. Cook for 2 minutes.
Reduce the heat and add the masa and water. Stir continuously for 5 minutes.
Transfer the mixture and lime juice to a blender and blend until smooth.

TO SERVE

Preheat the oven to 180°C.
Place a tortilla on a clean surface.
Spread a ⅓ cup of vegetable filling along the centre.
Place a ¼ of the chimichurri steak on top of the filling.
Fold the sides of the tortilla in slightly, then roll tightly.
Place in an oven-safe dish and repeat the process with the remaining tortillas.
Evenly spread the red pepper sauce over the enchiladas.
Sprinkle the cheddar cheese over the top.
Bake for 20 minutes until golden and heated through.
Remove from the oven and top with goat’s cheese, pickles, and buchu chimichurri.
Serve immediately.

TIP: Allow the chimichurri to fully develop flavour in the fridge overnight before use.

As part of a unique partnership with @SantaAnnas, ICA third-year students were tasked with creating original recipes using Santa Anna’s range of authentic Mexican-style products – reimagined through a South African lens. The theme: Mexican Style, South African GEES!
This dish was developed by Edwin Theron, a New Product Development student, and styled and photographed by Culinary Media Communication student Stephan Language. It features tender strips of buchu chimichurri-marinated steak, a vegetable filling, and creamy goats cheese – all wrapped in a soft tortilla and baked with a red pepper sauce. It is finished with pickled jalapeños and red onions.

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Chimichurri Steak, Roasted Pepper Sauce, Jalapeño Pickle and Goats Cheese Enchilada

PICKLED ONIONS AND JALAPENOS

BUCHU CHIMICHURRI

CHIMICHURRI STEAK

VEGETABLE FILLING

RED PEPPER SAUCE

TO SERVE

PICKLED ONIONS AND JALAPENOS

BUCHU CHIMICHURRI

CHIMICHURRI STEAK

VEGETABLE FILLING

RED PEPPER SAUCE

TO SERVE

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