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Salsa Steaks with Chunky Chips

Cooking Time: Approx 1--15 mins
Oven Temperature: Gas Mark 6, 200ºC, 400ºF

Ingredients (Serves 2):

Steaks:
2 lean beef sirloin or rump steaks, well trimmed

Apple and Mango Salsa:
1 mango, peeled, stoned and finely chopped
1 apple, cored and finely chopped
1 lime, rind and juice
1/2 fresh red chilli seeded and very finely chopped
15ml (1tbsp) fresh coriander, chopped

Tomato Salsa:
1 beef tomato, chopped
1 small courgette, finely chopped and grated
1 small red onion, sliced
30ml (2tbsp) fresh mint, chopped
15ml (1tbsp) white wine vinegar
Black pepper.

Home made Chunky Chilli Chips:
450g (1lb potatoes)
5ml (1tsp) olive oil
5ml (1tsp) chilli powder

Salsa Steaks with Chunky Chips

Method:

In a small bowl, mix te ingredients for the salsa of your choice. Cover and refrigerate, flavours develop well after one hour, but can be left overnight.

Meanwhile cut potatoes into chunky chips. Place onto a roasting tin with oil and chilli
powder and cook in a preheated oven for 20-25 minutes until golden.

Cook the steaks under a pre-heated grill as
follows:
Beef sirloin, rump steaks 2cm (3/4“):
Timings per side
Rare - 21/2 minutes
Medium - 4 minutes
Well done - 6 minutes

Serve steaks with salsa, chips and a green leaf and onion salad.

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