Dust off your barbecue for this delicious chilli steak dish, ready in just 35 minutes!
Ingredients
- 2 medium desiree potatoes, thinly sliced
- 1 medium orange sweet potato, peeled, thinly sliced
- 1 tablespoon olive oil
- 4 (150g each) beef rump steaks
- Olive oil cooking spray
- 100g baby rocket
- 2 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- Pinch caster sugar
Chilli salt spice rub
- 1/2 teaspoon hot chilli powder
- 1 tablespoon sea salt
- 1/2 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon cracked black pepper
- 1 green jalapeno chilli, seeded, finely chopped (see note)
Method
- Step 1Place desiree potato in a microwave-safe bowl. Add 2 teaspoons cold water. Cover loosely with plastic wrap. Microwave on high (100%) for 2 to 3 minutes or until just tender. Drain.
- Step 2Drizzle potato and sweet potato with olive oil. Heat a barbecue chargrill or chargrill pan on medium-high heat. Cook potato, in batches, for 3 to 4 minutes each side or until charred and tender. Transfer to a large bowl.
- Step 3Meanwhile, make Chilli salt spice rub: Combine chilli powder, salt, garlic powder, thyme, pepper and jalapeno chilli in a bowl.
- Step 4Coat steaks evenly with rub, pressing to secure. Spray with oil. Cook on barbecue chargrill for 4 to 5 minutes each side, for medium, or until browned and cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest.
- Step 5Place potatoes and rocket in a bowl. Using a fork, whisk vinegar, oil and sugar together until combined. Pour over salad. Toss gently to combine. Serve steaks with salad.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1459 kj
Energy
18g
Fat Total
5g
Saturated Fat
3g
Fibre
33g
Protein
93mg
Cholesterol
2378.37mg
Sodium
4g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
Notes
You could use 1 long green chilli instead of jalapeno chilli .
Serve with: You can use the rub with lamb, seafood, beef, pork, chicken or vegetables.
- Author: Kim Coverdale
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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