Chili steak with tortilla chips

Name: Chili steak with tortilla chips
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 vacuum-packed, pre-cooked corn cobs (à approx. 225 g; approx. 4 oz.); 8 Roma tomatoes; 1 red onion; 2 Jalapeños; 4 TSP pale balsamic vinegar; 10 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 6 Tl Chilli powder; 7-10 Tbsp Pepper; 4 Rump steaks (à approx. 225 g; à approx. 8 oz.); 1 (200 g; approx. 4 cups) bag of tortilla chips; 7-10 Tbsp Coriander

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 vacuum-packed, pre-cooked corn cobs (à approx. 225 g; approx. 4 oz.)
8 Roma tomatoes
1 red onion
2 Jalapeños
4 TSP pale balsamic vinegar
10 TABLESPOONS Olive oil
7-10 Tbsp Salt
6 Tl Chilli powder
7-10 Tbsp Pepper
4 Rump steaks (à approx. 225 g; à approx. 8 oz.)
1 (200 g; approx. 4 cups) bag of tortilla chips
7-10 Tbsp Coriander

Directions

1
Cut the corn grains from the cob. Heat a pan without fat. Fry the corn in it for 1-2 minutes until brown, take it out and let it cool down. Wash, clean and dice the tomatoes. Peel and chop the onion.
2
Clean, wash, cut open and scrape out the seeds of the jalapeños. Dice the pods. Mix corn, tomatoes, onion, jalapeños, vinegar, 8 tbsp. oil, 1/2 tsp. salt, 2 tsp. chilli powder and 1/2 tsp. pepper. Wash meat, dab dry, rub with 1 teaspoon chilli powder each, season with salt and pepper.
3
Heat 1 tablespoon of oil in 2 pans. Fry the meat for 3-4 minutes on each side. Coarsely crumble the chips, fold into the salad, season with salt and pepper. Remove meat, cut into strips and arrange on plates with salad.
4
Possibly sprinkle with sea salt and garnish with coriander.