Argentine steak with salsa



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2 medium tomatoes, diced
1 small red onion, finely chopped
1 red capsicum, diced
¼ cup coriander leaves
1 garlic clove, crushed
2 tablespoons olive oil
4 x 180g blade steaks
grilled corn cobs, to serve

kJ 1345 fat 16g sat fat 5g

$3.70 per serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat a chargrill or barbecue. To make salsa, combine tomato, onion, capsicum, coriander, garlic and olive oil in a medium bowl. Season to taste and set aside.

Season steak and grill for 2-3 minutes each side, until lightly blackened and medium-rare. Transfer to a cutting board to rest for 5 minutes. Thinly slice on diagonal and serve with salsa grilled corn cobs.