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Chipotle oyster blade steak with pickled salsa
Chipotle oyster blade steak with pickled salsa
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Spicy Chilean salsa pairs deliciously with creamy polenta and a juicy, smoky steak.
Ingredients:
  • 2 brown onion, finely chopped
  • 40.00 gm caster sugar
  • 14.40 gm salt
  • 4 (150g each) beef oyster blade steaks
  • 62.50 ml chipotle sauce
  • 150.00 gm polenta
  • 300g tomato, finely chopped
  • 1 Lebanese cucumber, finely chopped
  • 82.50 ml coriander, chopped
  • 36.40 gm extra-virgin olive oil
Instructions:
  • Combine the onion, sugar, and salt in a large bowl, stirring well. Let it sit for 20 minutes.
  • In a separate bowl, mix together the steak and chipotle sauce. Don't forget to season it.
  • In a large saucepan, bring 5 cups of water to a boil over high heat. Stir in polenta and lower the heat to low. Cook and continue stirring for 4-5 minutes until the mixture boils and thickens. Season to taste, then cover to keep warm.
  • Place the onion in a colander and rinse under cold water to remove any excess salt and sugar. Drain thoroughly and gently pat dry with paper towel. Mix the onion with tomato, cucumber, coriander, and 1 1/2 tablespoons of oil. Season to taste.
  • Preheat a chargrill or barbecue on high and brush with remaining oil. Grill steaks for 1 minute on each side for rare. Serve the thinly sliced steaks with polenta (add a little boiling water if needed) and salsa.

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