Serves 4, Prep 20 mins, Cook 28 mins WHAT YOU NEED

WHO - - Food -

1½ tblsps onion pow­der

2 tsps smoked pa­prika

2 tsps mus­tard pow­der

750g frozen shoe­string su­per fries

½ cup finely grated parme­san

4 x 200g thick beef sir­loin steaks

Gua­camole, to serve


2 vine-ripened toma­toes (300g), finely chopped

½ small red onion, finely chopped

1 clove gar­lic, crushed

1 tblsp lime juice

½ cup chopped fresh co­rian­der

Salt and pep­per, to taste

1 To make salsa fresca, com­bine all in­gre­di­ents in a medium bowl. Mix well.

2 Com­bine onion pow­der, pa­prika and mus­tard pow­der in a sep­a­rate small bowl.

3 Place fries on a large oven tray lined with bak­ing pa­per. Sprin­kle with 3 tsps of the spice mix­ture. Re­serve re­main­ing.

4 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.

5 Mean­while, sprin­kle re­served spice mix­ture over beef. Sea­son with salt and pep­per.

6 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.

7 Serve sliced beef with salsa fresca, gua­camole and fries.

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