Summery Salsa-topped Steak & Chips
Ready in 25 mins
750g frozen crinkle-cut oven chips
4 tomatoes, deseeded and chopped
1 small red onion, chopped
4 roasted peppers (from a jar, such as Gaea), chopped
handful of fresh coriander, chopped
1 lime, juice only
4 thick cut rump steaks
olive oil, for brushing
130g bag rocket
- Heat the oven to Mark 7/220°C and cook the chips according to pack instructions.
- Make the salsa by combining the tomatoes, onion, peppers, Tabasco and coriander in a bowl. Season and add the lime juice to taste.
- Brush the steaks with oil and season with the paprika, ground black pepper and sea salt. Sear the steaks in a very hot non-stick frying pan for 1-2 mins on each side, until cooked to your liking. Leave to rest for a few mins, then serve with the chips, summery salsa and rocket leaves.
If you’re in the capital this weekend and fancy treating your tastebuds to some tantalising restaurant food, head to Regent’s Park for Taste of London 2012 festival, 21-24 June. Sample signature dishes from an amazing line-up of Michelin-starred restaurants such as our favourite, Michel Roux Jr’s Le Gavroche. Tickets £24 – see www.tastefestivals.com/london for more.