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.
2 x 200g grass fed rump or sirloin steaks
1 corn cob
1 red onion
2 sprigs coriander
500g desiree potatoes
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.
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.
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.
Plate steaks, top with salsa and serve with the chips.
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