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)