Steak and salsa
This time of year I start to benefit from homegrown tomatoes and chillies. What better FatSteak Club way to enjoy them than chopped into a fresh and zingy salsa on top of a Cajun-spiced steak? Do adjust the chilli levels to your taste and heat levels!
Step 1 - The salsa
Finely chop the onion, tomatoes, chillies, garlic and coriander.
Mix together with the juice of the lime.
Step 2 - The steak
Make the Cajun spice mix by simply measuring out and mixing the dry ingredients together.
Rub the mix over both sides of the steak and leave for at least 1 hour on the side up to overnight in the fridge.
Heat a heavy frying pan with a wipe of neutral oil to smoking and then fry the steak to taste.
Slice and serve topped with the salsa.
Also great in wraps or warmed pittas!
Ingredients
1 small red onion
2 juicy tomatoes
2 fresh whole chillies
1 clove garlic
Bunch of coriander
1 lime
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp cayenne pepper
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp oregano
1/2 tsp chipolte flakes
1 steak (ribeye, sirloin or rump ~250g)
