CALIFORNIAN STEAKS WITH SALSA FRESCA AND CHEESY FRIES
Serves 4, Prep 20 mins, Cook 28 mins WHAT YOU NEED
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.