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Tapas Style 21 Day Aged Steak and Corn Salsa

Tapas Style 21 Day Aged Steak and Corn Salsa

Sharing Dish | with Greek Style Cheese, Fresh Chilli and Coriander
4.5(5)
Recipe Development Team
Recipe Development TeamUpdated on March 29, 2026
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Calories
: 
357 kcal
Protein
: 
39.2g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

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

Energy (kJ)1492 kJ
Energy (kcal)357 kcal
Fat16.4 g
of which saturates6.8 g
Carbohydrate11.1 g
of which sugars6.4 g
Protein39.2 g
Salt1.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Garlic Press
•Bowl
•Pan
•Sieve

Instructions

PDF
Prep Time
1

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).

Salsa and Steak Time
2

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.

Finish and Serve
3

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!

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