Steak with spicy salt

This steak has a tasty Mexican vibe…the coating is crunchy and spicy and has a real chilli hit. The Mamasita corn is a ripping accompaniment to go with this dish.

INGREDIENTS

2 x 150g porterhouse steaks, (for the adults)

2 x 100g porterhouse steaks, (for the kids)

olive oil, for brushing

salt

1 carrot, cut into sticks

1/2 telegraph cucumber, cut into sticks

2 celery stalks, cut into sticks

HOMEMADE POTATO FRIES

500g potatoes, peeled and cut into 1 cm-thick chips

2 tablespoons olive oil

salt

INGREDIENTS FOR ADULTS

2 teaspoons salt

2 teaspoons coriander seeds

2 teaspoons black peppercorns

1 teaspoon hot paprika

1 teaspoon chilli flakes

1/2 teaspoon dill seeds

1 garlic clove, crushed

250g small tomatoes, halved

250g zucchini, cut into strips

METHOD

Preheat the oven to 120°C. Line a baking tray with foil. Spread the salt, coriander seeds, peppercorns, paprika, chilli flakes, dill seeds and garlic on the baking tray, and roast for about 30 minutes, or until the garlic is dry. Using a mortar and pestle or spice grinder, crush the spice mix until coarsely ground.

Remove the steaks from the fridge 30 minutes before cooking. Sprinkle the adults’ steaks with the spice mix. Cover all the steaks with plastic wrap and set aside.

Increase the oven temperature to 220°C for the potato fries. To prepare the potato fries, arrange the chips in a single layer on a baking tray lined with baking paper. Drizzle with the olive oil and season with salt. Bake for 10 minutes then turn the chips and reduce the heat to 200°C. Continue baking for another 30–35 minutes, turning every 10 minutes, and remove from the oven when the chips are crisp, golden and cooked through.

Heat a heavy-based frying pan over a high heat until it’s searing hot.

DISH ONE

Cook the plain steaks for 3 minutes on each side, or until cooked to the kids’ liking.

Rest the steaks for 5 minutes, then serve with some of the potato fries and the veggie sticks.

DISH TWO

Return the frying pan to the heat. When it’s searing hot, add the steaks and cook for 3 minutes on each side, or until cooked to your liking. Remove the steaks to a chopping board and let them rest for 5–10 minutes.

Meanwhile, heat a chargrill pan over a medium–high heat. Brush the tomatoes and zucchinis lightly with oil and grill, turning occasionally, for about 5 minutes or until nicely marked and cooked through.

Slice the rested steaks and serve with the grilled veggies and the potato fries.

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