Tapas Style 21 Day Aged Steak and Corn Salsa
Sharing Dish | with Greek Style Cheese, Fresh Chilli and Coriander
Elevate mealtimes with this succulent steak side dish, complete with charred corn salsa and Greek style salad cheese.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
21 Day Aged British Rump Steaks
1 unit(s)
Garlic Clove
1 unit(s)
Red Chilli
1 bunch(es)
Coriander
160 grams
Sweetcorn
50 grams
Greek Style Salad Cheese
(Contains Milk)
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1 tbsp
Olive Oil
1 tsp
Sugar
Nutritional information
Utensils
Instructions
a) Remove the steaks from your fridge to allow them to come up to room temperature. Season the steaks with salt and pepper.
b) While the steaks come up to room temperature, peel and grate the garlic (or use a garlic press).
c) Halve the red chilli lengthways, deseed, then finely chop.
d) Finely chop the coriander (stalks and all).
a) Drain the sweetcorn in a sieve. Crumble the Greek style cheese.
b) In a medium bowl, combine the sweetcorn, garlic, coriander, chilli, red wine vinegar, Greek style cheese, olive oil and sugar (see pantry for both amounts).
c) Heat a drizzle of oil in a large frying pan on high heat.
d) Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done. Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
a) Once cooked, transfer the steaks to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. It's safe to eat when browned on the outside.
b) Once rested, slice the steaks into 1cm thick slices and lay onto your serving dish.
c) Spoon the sweetcorn salsa over your lamb steak slices to finish.
Enjoy!
