Chilean Style 21 Day Aged Steak & Chorizo Loaded Chips

Meanwhile, halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion and chorizo, season with salt and pepper and fry, stirring occasionally, until the onion is golden and the chorizo has started to brown, 10-12 mins. 

Add the sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.

While the onion cooks, grate the Red Leicester cheese.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.

Cut the tomato into 1cm chunks. Zest and cut the lime into wedges.

In a medium bowl, mix together the lime juice and sugar for the salsa (see pantry for amount). Season with salt and pepper, then stir in the avocado and tomato.

In a small bowl, mix the lime zest and soured cream together. Set aside for now.

When the chips are halfway through cooking, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.

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.

Once cooked, transfer 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. The steak is safe to eat when browned on the outside.

When the chips have 5 mins remaining, sprinkle over the cheese, then return to the oven to melt, 5 mins.

Give the frying pan a quick clean, then return to medium-high heat with a drizzle of oil.

Once hot, crack in each egg (see pantry for amount) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.