Chilli steaks with chargrilled potato salad

Ingredients

• 2 medium desiree potatoes, thinly sliced
• 1 medium orange sweet potato, peeled, thinly sliced
• 1 tablespoon olive oil
• 4 (150g each) beef rump steaks
• Olive oil cooking spray
• 100g baby rocket
• 2 tablespoons red wine vinegar
• 1 tablespoon extra virgin olive oil
• Pinch caster sugar

Chilli salt spice rub

• 1/2 teaspoon hot chilli powder
• 1 tablespoon sea salt
• 1/2 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon cracked black pepper
• 1 green jalapeno chilli, seeded, finely chopped (see note)

Method

1. Place desiree potato in a microwave-safe bowl. Add 2 teaspoons cold water. Cover loosely with plastic wrap. Microwave on high (100%) for 2 to 3 minutes or until just tender. Drain.
2. Drizzle potato and sweet potato with olive oil. Heat a barbecue chargrill or chargrill pan on medium-high heat. Cook potato, in batches, for 3 to 4 minutes each side or until charred and tender. Transfer to a large bowl.
3. Meanwhile, make Chilli salt spice rub: Combine chilli powder, salt, garlic powder, thyme, pepper and jalapeno chilli in a bowl.
4. Coat steaks evenly with rub, pressing to secure. Spray with oil. Cook on barbecue chargrill for 4 to 5 minutes each side, for medium, or until browned and cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest.
5. Place potatoes and rocket in a bowl. Using a fork, whisk vinegar, oil and sugar together until combined. Pour over salad. Toss gently to combine. Serve steaks with salad.

Notes

• You could use 1 long green chilli instead of jalapeno chilli .
• Serve with: You can use the rub with lamb, seafood, beef, pork, chicken or vegetables.

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