Pan-Fried Steak & Hot Chilli Salsa
This is a great meal to make when you've got the guys coming round for dinner, it's steak, so you're certain it will go down well. However not so much with my one of my oldest and greatest friends Simon for whom even pepper is too spicy. So he can just make do with normal salsa.
For everyone else, this is a HOT dish, and if you're uncertain about your skills in deseeding the chillies, well then just make sure you have a few litres of milk on hand.
4 Rump/Sirloin Steaks, Roughly 300g each
Salt & Pepper for rubbing on the steaks
Hot Chilli Salsa :
5 Fresh RED Jalapeño Chillies
5 Fresh GREEN Jalapeño Chillies
4 Fresh Tomatoes, Diced and Deseeded
1 Small Handful Fresh Coriander, Finely Chopped
1 Tbsp Red Wine Vinegar
2 Tbsp Olive Oil
Milk (for when your mouth is on fire.)
Set the oven to Grill and preheat it until its scorching hot. Place the chillies on a baking pan or grill rack and slide them into the oven. Make sure to keep an eye on them and turn them often until both sides are charred and blackened.
Take the chillies out and when they're cool enough to handle, peel off the blackened skins.
Finely dice the now cooled chillies taking care to separate the seeds (or leave them in if you like to live dangerously).
Place the chillies into a larger bowl, and mix in the diced peeled tomatoes and the finely chopped coriander.
Mix together in a cup or small bowl the red wine vinegar and olive oil, crack in some salt and then proceed to pour it over the bowl of salsa. Toss the salsa to make sure its properly coated and place in the fridge to cool.
Heat up a pan (a griddle pan is best if you have one, but obviously it's not essential) over a medium heat and lightly coat with olive oil.
Rub both sides of the steaks with your mixture of salt and pepper.
Place the steaks in the now heated pan and cook until it's done to your liking. (I'm a medium-well done man myself, a perfect combo of my medium-rare father and well-done "burnt to a crisp" mother.)
Once cooked place on a plate and spoon the salsa along the length of the steaks.
Take your first bite, savour the delectable flavour and then immediately reach for the milk.