Impress the family with Mrs Crunch's three sizzling steak recipes – from tacos to sandwiches

WE all want to take care of our immune system right now and eating a healthy, balanced diet is one of the best ways to get into tip-top shape. 

Add beef to your shopping list to boost immunity because it is packed full of iron, zinc and B vitamins.

Morrisons are selling two packets of British steak for just £6 this week so it is the perfect time to grab a bargain. 

Here are three sizzling steak recipes . . . 


(Serves 4 – £2.40 per person)

Preparation time: Ten minutes

Marinade time: 30 minutes

Cooking time: Ten minutes 


  • 2 sirloin steaks, cut into thin strips
  • 1 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • Salt and black pepper
  • 4 vine tomatoes, roughly chopped
  • ¼ small iceberg lettuce, chopped
  • ½ red onion, halved and then finely sliced into circles
  • 30g fresh coriander, roughly chopped
  • 1 red chilli, finely chopped
  • 1 lime, zested and juiced, plus extra wedges to serve
  • 8 taco wraps
  • Low-fat cooking spray
  • 1 avocado
  • 60g grated cheese
  • 4 tbsp salsa


  1. Mix the strips of steak in the oil, cumin and paprika in a bowl. 
  2. Add a pinch of salt and a large grind of black pepper.
  3. Cover and set aside for 30 minutes to marinate. Mix the tomatoes, lettuce, onion, coriander and chilli in another bowl. Add half the lime zest and juice.
  4. Heat a frying pan or griddle pan over a high heat and lightly spray the tortillas with the cooking spray.
  5. Griddle, one at a time, for 30 seconds each side, until charred.
  6. Transfer to a plate and cover loosely with foil to keep warm.
  7. Return the pan to the hob until very hot.  Cook the strips of steak until cooked to your liking.
  8. Transfer to a plate, loosely cover with foil and set aside to rest for five minutes.
  9. Thinly slice the avocado and mix with the remaining lime juice and zest.
    Top each wrap with the salad mixture, avocado and steak.
  10. Serve the cheese, lime and salsa on the side so each diner can prepare their own, perfect taco. 

TIP: MARINATE your steak overnight in the fridge for full flavour. Take out   20 minutes before cooking.

Rib-eye steak with horseradish, garlic and parsley butter

Serves 2 – £2.80 per person

Preparation time: 20 minutes

Cooking time: Ten minutes


  • 2 rib-eye steaks
  • 4 tbsp rapeseed oil
  • Salt and black pepper
  • 200g salted butter, softened
  • 3 garlic cloves, peeled and finely chopped or crushed
  • 1 small handful fresh parsley, chopped
  • 3 tbsp horseradish sauce


  1. Remove the steaks from the fridge at least 20 minutes before cooking to bring up to room temperature.
  2. To prepare the horseradish, garlic and parsley butter, mix all the ingredients except the steak in a bowl.
  3. Mould the butter into a sausage shape and wrap in greaseproof or baking parchment paper.
  4. Refrigerate for 5-10 minutes while you cook your steak.
  5. Heat a non-stick frying pan or griddle pan until hot. Brush the steak with a little oil on both sides and season well. Cook the steaks according to your preference.
  6. Transfer to a warm plate, cover with foil and allow to rest for 3-4 minutes.
  7. Serve the steak with two slices of the herb butter and accompaniments of your choice.

TIP: YOU can cook your steak under a preheated grill or on a prepared BBQ.

Philly cheesesteak sandwich

Serves 4 – £2.10 per person

Preparation time: 15 minutes

Cooking time: 40 minutes


  • 2 rib-eye steaks
  • 2 tbsp olive oil
  • 1 onion, sliced into half circles
  • 1 red pepper, sliced into strips
  • 1 green pepper, sliced
  • 2 tbsp white-wine vinegar
  • 200g grated mozzarella
  • 4 soft white sub/finger rolls or ciabatta rolls 
  • ¼ tsp salt
  • Black pepper to taste


  1. Trim fat from the steaks and roll into a long, thin log shape. 
  2. Wrap tightly in cling film and put into the freezer for 40 minutes.
  3. Remove the cling film and, using a sharp knife, cut into thin slices.
  4. Flatten each slice using a rolling pin.
  5. Place into the fridge.
  6. Heat half of the oil in a heavy-based pan or casserole dish on a medium heat.
  7. Add onion, peppers and salt and fry gently until the onions are golden and sticky but not browned.
  8. Add the vinegar and cook for a further five minutes.  Add ground black pepper.
  9. Transfer to a bowl.
  10. Heat a clean frying pan with the remaining oil and cook the beef until lightly browned. 
  11. To serve, put half of the mozzarella into the base of a split roll, then add the meat and vegetable mixture. Top with remaining mozzarella.

TIP: TOAST the rolls before serving to so all the mozzarella has melted. Serve with ketchup and mustard.

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