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Ingredients
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
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.
Cook’s tip
Frying the steak fridge-cold can result in uneven cooking, so be sure to leave it at room temperature for 20 minutes before frying.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,634kJ/ 629kcals
Fat
28g
Saturated Fat
6.1g
Carbohydrates
47g
Sugars
13g
Fibre
7.3g
Protein
43g
Salt
0.3g
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