Inspired by Tex-Mex cooking, this recipe gives puts a twist on the classic steak and chips. Be sure to use a good quality grass fed rump or sirloin steak and waxy desiree potatoes for the perfect oven chips.

35 Minutes. Enjoy a great steak dinner this week.

Serves 2.


2 x 200g grass fed rump or sirloin steaks
2 tomatoes
1 corn cob
1 red onion
2 sprigs coriander
1 lemon
500g desiree potatoes

Make chips
Preheat oven to 200ºc on fan bake. Cut potatoes into 1cm thick chips and place
on a baking tray. Drizzle generously with olive oil and season with salt and pepper.
Place on middle rack in oven and cook for 25 – 30 minutes or until golden. 

Make salsa
Bring a pot of salted water to the boil. Cook corn until tender (approx. 8 minutes). Once cooked, cut kernels from cob. Finely dice ¼ of a red onion. Finely chop the coriander. Dice the tomatoes. Combine all in a bowl with a drizzle of olive oil, juice of the lemon, salt and pepper.

Cook steak
Season steak generously with salt and pepper. With 10 minutes to go on the chips, 
heat a lightly oiled frying pan to high heat. Add the rump steaks to the pan and 
cook for 3 minutes on each side (medium). Once cooked, remove steaks from 
pan. Set aside. Cover with foil and rest for 3 minutes.

To serve
Plate steaks, top with salsa and serve with the chips.

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The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

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October 19, 2016 by Timothy Ryder
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