Tomato and tamarind salsa with grilled steak
By: Frank Bordoni
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Tomato and tamarind salsa with grilled steak
- Prep time:
- 1 hrs 10 mins
- Cook time:
- 1 hrs 30 mins
- Serves:
- 4-6
Try Frank Bordoni's tangy tomato relish and potato wedge combo for the perfect accompaniment to grilled fillet steak
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Ingredients
- 2 medium baking potatoes
- 500ml sunflower oil, for deep frying
- 200g fillet steak
For the salsa
- 5 ripe plum tomatoes
- 60g tamarind pulp, diluted into 150ml of water
- 0.5 tsp Cumin seeds, roasted and crushed into powder
- 1 small red chilli, seeds removed
- 1 tbsp red wine vinegar
- 2 cloves Garlic, chopped
- 0.5 tsp ground black pepper
- 0.5 tsp Turmeric
- 0.5 tsp sea salt
- 2 tbsp Olive oil
Method
1. Heat the oil in a heavy based saucepan and add all the salsa ingredients. Cook over a low heat until thickened, stirring occasionally. Cool and refrigerate.2. Set the oven to 200C/gas 6. Prick the potatoes all over and place on a baking sheet; bake for 1 hour.
3. Remove the potatoes from the oven and cut them into wedges lengthways. Deep-fry until golden - about 3 minutes; drain on kitchen paper.
4. Grill the fillet steak to your liking and serve with a generous helping of potato wedges and tomato and tamarind salsa.
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