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Chilli steaks with chargrilled potato salad
Chilli steaks with chargrilled potato salad
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Fire up the grill for quick and tasty chili steak in 35 minutes!
Ingredients:
  • 2 medium desiree potatoes, thinly sliced
  • 1 medium orange sweet potato, peeled, thinly sliced
  • 4 (150g each) beef rump steaks
  • Olive oil cooking spray
  • 100g baby rocket
  • 40.00 ml red wine vinegar
  • 18.20 gm extra virgin olive oil
  • Pinch caster sugar
  • 1/2 tsp hot chilli powder
  • 9.60 gm sea salt
  • 1/2 tsp garlic powder
  • 1 tsp dried thyme
  • 1/2 tsp cracked black pepper
  • 1 green jalapeno chilli, seeded, finely chopped (see note)
Instructions:
  • In a microwave-safe bowl, place the desiree potato and add 2 teaspoons of cold water. Loosely cover with plastic wrap and microwave on high for 2 to 3 minutes until just tender. Drain before serving.
  • Drizzle potatoes with olive oil and char on a medium-high heat barbecue chargrill or pan until tender and charred on both sides. Place in a large bowl.
  • Prepare the Chili Salt Spice Rub by mixing together chili powder, salt, garlic powder, thyme, black pepper, and jalapeno chili in a bowl.
  • Ensure steaks are generously coated with the flavorful rub, pressing gently to adhere. Give a light spray of oil. Grill on the barbecue for 4 to 5 minutes per side for a medium doneness or until beautifully browned to your preference. Place steaks on a plate, cover with foil, and let rest for 5 minutes before serving.
  • In a bowl, combine potatoes and rocket. Whisk together vinegar, oil, and sugar with a fork until well mixed. Pour the dressing over the salad and gently toss to combine. Serve with steaks.

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