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    Mexican-Style Steak - Jamie Oliver Steak Recipes2

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    peraun
    This document provides a recipe for Mexican-style steak with salsa, peanut sauce, and crinkle-cut potatoes that serves 2 people. It includes a list of ingredients and 10 step-by-step instructions to prepare the dish. The recipe cooks in 30 minutes plus resting time and provides nutritional information per serving, including 668 calories, 41.2g of fat, and 41.9g of protein.

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    Download as PDF, TXT or read online from Scribd

    Mexican-Style Steak - Jamie Oliver Steak Recipes2

    Uploaded by

    peraun
    29 views2 pages
    This document provides a recipe for Mexican-style steak with salsa, peanut sauce, and crinkle-cut potatoes that serves 2 people. It includes a list of ingredients and 10 step-by-step instructions to prepare the dish. The recipe cooks in 30 minutes plus resting time and provides nutritional information per serving, including 668 calories, 41.2g of fat, and 41.9g of protein.

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    Mexican style steak

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    Mexican-style steak _ Jamie Oliver steak recipes2

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    This document provides a recipe for Mexican-style steak with salsa, peanut sauce, and crinkle-cut potatoes that serves 2 people. It includes a list of ingredients and 10 step-by-step instructions to prepare the dish. The recipe cooks in 30 minutes plus resting time and provides nutritional information per serving, including 668 calories, 41.2g of fat, and 41.9g of protein.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    29 views2 pages

    Mexican-Style Steak - Jamie Oliver Steak Recipes2

    Uploaded by

    peraun
    This document provides a recipe for Mexican-style steak with salsa, peanut sauce, and crinkle-cut potatoes that serves 2 people. It includes a list of ingredients and 10 step-by-step instructions to prepare the dish. The recipe cooks in 30 minutes plus resting time and provides nutritional information per serving, including 668 calories, 41.2g of fat, and 41.9g of protein.

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    Mexican-style steak

    SALSA, PEANUT SAUCE & CRINKLE-CUT POTATOES

    SERVES: 2 WITH LEFTOVER SAUCES

    COOKS IN: 30 MINUTES PLUS RESTING TIME

    DIFFICULTY: NOT TOO TRICKY

    NUTRITION PER SERVING

    Calories Fat Saturates Sugars Salt Protein Carbs Fibre


    668 41.2g 11.9g 4.2g 1.3g 41.9g 31.6g 2.9g
    33% 59% 60% 5% 22% 84% 12% -

    OF AN ADULT'S REFERENCE INTAKE

    Ingredients Method
    1 x 3cm thick sirloin steak , (300g) 1. Preheat to the oven to 180°C/350°F/gas 4.
    2. Take your steak out of the fridge and let it come up to room temperature.
    1 Maris Piper potato , (300g)
    3. For the salsa, pick and reserve a few coriander leaves, then roughly chop the rest (stalks and all). Pick
    3 fresh green chillies
    and roughly chop the mint leaves. Peel the garlic, trim the chilli (deseed if you like) and spring onions,

    olive oil then roughly chop, along with the tomato. Mix with the herbs and continue chopping everything

    together until very ne.


    SALSA
    4. Squeeze the lime juice into a serving bowl with a good lug of of extra virgin olive oil and season with
    ½ a bunch of fresh coriander , (15g) sea salt and black pepper. Add the chopped ingredients and toss to coat in the dressing. Set aside until

    ½ a bunch of fresh mint , (15g) needed.


    5. For the peanut sauce, put the nuts and the sesame and cumin seeds in a large dry frying pan over a
    ½ a clove of garlic
    medium heat. Peel and roughly slice the garlic and add to the pan, along with the thyme and oregano.
    1 fresh red chilli Tear in the chipotle chilli and toast for a few minutes until lightly golden.

    2 spring onions 6. Tip into a blender, just cover with water, then add the tequila, the juice of 1 lime, the fresh chilli, and a
    pinch each of sea salt and black pepper. Whiz until super-smooth, adding a splash more water if
    1 ripe tomato , on the vine
    needed. Have a taste and adjust with more salt, chilli or lime juice. Set aside until needed.
    1 lime 7. Scrub the potatoes and cut into 1cm-thick slices with a crinkle-cut knife. Pull the fat o the steak
    (discard the sinew) and nely slice. Place the fat in a cold non-stick frying pan over a medium heat
    extra virgin olive oil
    and cook until golden. Add the potatoes and chillies and cook for 7 to 8 minutes on each side, or until
    PEANUT SAUCE
    golden and crispy. Tip the potatoes onto a plate lined with kitchen paper and keep warm in the
    50 g unsalted peanuts preheated oven.
    8. Season the steak with salt and pepper, and place into the same pan as you cooked the potatoes,
    25 g sesame seeds
    turning every minute until cooked to your liking – (about 7 minutes for medium rare). Remove from
    ½ teaspoon cumin seeds
    the pan, drizzle with a little oil and leave to rest for a few minutes, then slice 1cm thick.

    1 clove of garlic 9. Spread a little peanut sauce over a large serving platter or divide between plates, and place the steak

    on top.
    1 sprig of fresh thyme

    ½ teaspoon dried oregano


    ½ a dried smoked chipotle chilli 10. Finish with a few dollops of salsa, a scattering of the reserved coriander, drizzle over any resting juices,
    then serve up with the crispy potatoes and tuck in.
    1 tablespoon tequila

    1-2 limes Tips


    ½ a fresh green chilli The sauces makes more than you need for this dish so put the leftovers to good use. The peanut

    sauce is great with chicken, while the salsa is amazing with griddled prawns, or try it in a
    sandwich with meat or cheese.
    RECIPE FROM

    Jamie and Jimmy's


    Friday Night Feast
    BY JAMIE OLIVER

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