Moruno Steak Fideua
Moruno-spiced flank steak, seared until caramelized, served over toasted fideo pasta cooked in rich Spanish sofrito with roasted bell peppers and sweet peas. Bold, smoky, and irresistibly comforting.
Nutritional facts
Protein
45g
Carbs
61g
Calories
700kcal
Fat
29g
Ingredients
Dired Nora Pepper, Organic Vegetable base, Veg, Tomatoes, Whole, Canned, Italian, Flank Steak, Canola and Olive Oil Blend, Bay Leaf, Yellow Bell Pepper, Fideos Pasta, Oregano, Red Onion, Plum Tomato, Rosemary, Sherry Vinegar, Onion Powder, Garlic Powder, Black Pepper, Cumin, Lemon, Garlic, Cinnamon, White Wine Vinegar, Kewpie Mayonnaise, Peas, Kosher Salt, Saffron, Espelette Pepper , Chicken Base, Thyme, Thyme, Crushed Red Pepper, Smoked Paprika, Red Bell Pepper, Canned Piquillo Peppers, Italian Parsley
Contains milk, eggs, cereals containing gluten, wheat, soybeans, celery.
Reviews
4.1
Based on 15 reviews
Ryan · 08/22/26
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About Sandra Cordero
Chef Sandra Cordero is a champion of Spanish cuisine, culture & hospitality in Los Angeles. Growing up half-Spanish & half-Dutch, Chef Cordero spent her school years in Amsterdam & her summers in Spain on the family farm in Galicia. She started working in restaurants as a teenager, traveled the world in her 20’s & ended up in NYC.Her culinary career began in Los Angeles, where she worked for many acclaimed chefs before opening her own restaurant, Gasolina Cafe. There, she introduced Paella Nights to LA & kept Valley residents’ bellies full with Spanish-inspired, seasonal all-day staples for more than a decade.
At her Santa Monica restaurant & tapas bar, Xuntos, which means “together,” she serves authentic & modern Tapas, sharing her passion for Spanish food with much-loved family recipes from her summers in Spain. She is an advocate for equality in her industry, a co-founder of Regarding Her, which supports women in hospitality, and a member of The World Central Kitchen Chefs Corps, feeding her community when they are most in need.
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