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    Seared Beef Steaks with Raspberry and Chilli Salsa

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    Seared Beef Steaks with Raspberry and Chilli Salsa

    Quick-cook British steaks served with a fruity salsa make a colourful and tasty supper dish.

    • Milk Free
    • Preparation time: 10 minutes
    • Cooking time: 5 minutes to 15 minutes
    • Total time: 15 minutes to 20 minutes 20 minutes

    Serves: 4


    • 340g Tilda Basmati & Wild Rice
    • 500g pack Waitrose British Frying Steaks
    • For the salsa
    • 250g raspberries, washed
    • 1 red onion, finely chopped
    • 1 tbsp capers, drained, rinsed and chopped (optional)
    • 1 red chilli, deseeded and finely chopped
    • ½ x 20g pack fresh mint, finely chopped (reserve a few leaves to garnish)
    • 20g pack fresh coriander, finely chopped
    • 1 tbsp red wine vinegar
    • 1½ tbsp extra virgin olive oil


    1. For the salsa, place the raspberries in a large bowl and add the onion, capers (if using) and chilli. Stir in the herbs.
    2. Add the vinegar and 1 tablespoon of the oil and season with freshly ground black pepper. Use a fork to gently crush some of the raspberries and allow the juice to seep into the salsa. Set aside in a cool place (but preferably not the fridge) until ready to serve.
    3. Cook the rice according to pack instructions.
    4. Meanwhile, brush the steaks with the remaining oil and season. Heat a ridged griddle pan or non-stick frying pan until very hot then sear the steaks for 2-3 minutes on each side, or until cooked to your liking (less for rare, more for well done).
    5. Serve the steaks hot from the pan with a good dollop of the salsa and a helping of rice. Garnish with the reserved, torn mint leaves.

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    Cook's tips

    Make the salsa up to 24 hours in advance and chill until needed. For the best flavour, allow it to come up to room temperature before serving.


    Average user rating

    5 stars