Steak with chimichurri sauce, sweetcorn salsa & crispy potatoes

Name: Steak with chimichurri sauce, sweetcorn salsa & crispy potatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 300 g pack Essential British Beef Frying Steak; 400 g Essential Charlotte Potatoes, halved or quartered if large; 2 tbsp Essential Olive Oil, plus 1 tsp; 1 tsp smoked paprika; 1 Essential Red Onion, finely sliced; 1 Essential Lime, juice; 195 g can Essential Sweetcorn In Water, drained; ¼ x 25g pack coriander, roughly chopped, plus extra leaves to serve; 30 g frozen Cooks’ Ingredients Chimichurri Portions, defrosted

This combination of sweet and smoky salsa with spiced potatoes, steak and a vibrant herb sauce is our Mexican-inspired version of steak and chips

5 out of 5 stars(1) Rate this recipe

HealthyHigh protein2 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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300g pack Essential British Beef Frying Steak
400g Essential Charlotte Potatoes, halved or quartered if large
2 tbsp Essential Olive Oil, plus 1 tsp
1 tsp smoked paprika
1 Essential Red Onion, finely sliced
1 Essential Lime, juice
195g can Essential Sweetcorn In Water, drained
¼ x 25g pack coriander, roughly chopped, plus extra leaves to serve
30g frozen Cooks’ Ingredients Chimichurri Portions, defrosted

Remove the steak from the fridge 20 minutes before cooking. Preheat the oven to 200ºC, gas mark 6 and put a baking tray in to heat up. Add the potatoes to the hot tray, then toss with 1 tbsp oil and the paprika. Season and roast for 20-25 minutes, until tender and crisp.
Meanwhile, put the onion in a small bowl with a pinch of salt and mix with the lime juice. Set aside to lightly pickle. Tip the drained sweetcorn onto a plate and dry thoroughly with kitchen paper. Heat 1 tsp oil in a large frying pan over a high heat and fry the sweetcorn for 4-5 minutes, until starting to char. (Take care – the sweetcorn may jump out of the pan!) Transfer to a plate to cool.
Coat the steaks with the remaining 1 tbsp oil and season. Fry for about 2-3 minutes on each side for medium, then set aside on a plate to rest for at least 5 minutes. Mix together the red onion and lime juice, sweetcorn, chopped coriander and chimichurri portions. Season. Slice the steak into strips and serve with the crispy potatoes and sweetcorn salsa, topped with coriander leaves and any resting juices.