Skipping this recipe would be a missed-steak! Try it California-style with a side of cheesy fries for an even better experience.
- 1 ½ Tbsp onion powder
- 2 tsp smoked paprika
- 2 tsp mustard powder
- 750 g frozen shoestring fries
- ½ cup finely grated Parmesan
- 4 x 200 g thick beef sirloin steaks
- guacamole, to serve
- 2 vine-ripened tomatoes, finely chopped
- ½ small red onion, finely chopped
- 1 clove garlic, crushed
- 1 Tbsp lime juice
- ½ cup chopped fresh coriander
- salt and pepper, to taste
- To make Salsa Fresca, combine all ingredients in a medium bowl. Mix well.
- Combine onion powder, paprika and mustard powder in a separate small bowl.
- Place fries on a large oven tray lined with baking paper. Sprinkle with 3 tsps of the spice mixture. Reserve remaining.
- Cook fries in a very hot oven (220C) for about 25 minutes, or until golden and crisp, turning halfway through. Remove. Sprinkle with parmesan. Return to oven for a further 3 minutes, or until cheese is melted.
- Meanwhile, sprinkle reserved spice mixture over beef. Season with salt and pepper.
- Heat an oiled chargrill plate over a medium to high heat. Add beef. Cook for about 3 to 4 minutes on each side for medium, or until cooked to your liking. Remove and rest, by loosely covering with foil for 5 minutes.
- Serve sliced beef with Salsa Fresca, guacamole and fries.
Make Salsa Fresca, omitting the juice and salt and pepper, up to two hours ahead. Finish dish just before serving.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||11.7 g|
|Total carbohydrates||44.7 g|
|- Sugars||1.7 g|
|Dietary fibre||4.9 g|