Name: Tapas Style 21 Day Aged Steak and Corn Salsa Sharing Dish | with Greek Style Cheese, Fresh Chilli and Coriander
Total time: 10 min
Yield: 2
Cuisine: South American
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**; 12 milliliter(s) Red Wine Vinegar; 1 tbsp Olive Oil; 1 tsp Sugar

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Tapas Style 21 Day Aged Steak and Corn Salsa

Sharing Dish | with Greek Style Cheese, Fresh Chilli and Coriander

Recipe Development TeamPublished on August 22, 2024

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Elevate mealtimes with this succulent steak side dish, complete with charred corn salsa and Greek style salad cheese.

Allergens:

Milk

•Sulphites

The quantities provided above are averages only.

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.

Total10 minutes

Active 15 minutes

DifficultyEasy

Ingredients

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

Nutritional information

Energy (kJ)2057 kJ

Energy (kcal)492 kcal

Fat30.5 g

of which saturates13 g

Carbohydrate11.1 g

of which sugars6.4 g

Dietary Fibre2.7 g

Protein39.2 g

Salt1.1 g

Potassium36.8 mg

Calcium1.4 mg

Iron0.1 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Garlic Press

•Knife

•Small Plate

•Sieve

•Medium Bowl

•Large Frying Pan

•Aluminum Foil

Cooking Instructions and Tips

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!