Steak and Salsa

by From Woman and Home's Dinner Tonight magazine on Friday, 18 September 2009

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 4

500g (1lb 2oz) oven chips
4 rump steaks
1tbsp olive oil
½tsp paprika
4 tomatoes, deseeded and chopped
1 small red onion, peeled and diced
½ red pepper, deseeded and diced
1tbsp sweet chilli sauce
handful fresh coriander, chopped
juice 1 lime

1 Heat the oven to 220 C, 200 C fan, 425 F, gas 7. Cook the oven chips as directed on the pack.
2 Brush the rump steaks with olive oil and season with the paprika and some black pepper. Set aside.
3 In a bowl, combine the tomatoes, onion, peppers, sweet chilli sauce and coriander. Season and add the lime juice.
4 Sear the steaks in a very hot non-stick frying pan for 1 to 2 minutes each side, or until cooked to your liking. Leave to rest for a few minutes, then serve with the chips, salsa and rocket leaves.
Per serving: 445 calories, 15g fat (5g saturated), 46g carbohydrate  

Free Newsletter

Sign up for our daily fashion news, beauty buys, competitions and offers from W&H, Time Inc. UK and its partners.


Latest Poll

Who will you be voting for in May's General Election?

woman&home magazine

  • SPRING SALE OFFER! Subscribe to w&h from only £27.99