Cooking Instructions

Take your steak out of the fridge and let it come up to room temperature. For the salsa, pick and reserve a few coriander leaves, then roughly chop the rest (stalks and all). Pick and roughly chop the mint leaves. Peel the garlic, trim the chilli (deseed if you like) and spring onions, then roughly chop, along with the tomato. Mix with the herbs and continue chopping everything together until very fine. Squeeze the lime juice into a serving bowl with a good lug of of extra virgin olive oil and season with sea salt and black pepper. Add the chopped ingredients and toss to coat in the dressing. Set aside until needed. For the peanut sauce, put the nuts and the sesame and cumin seeds in a large dry frying pan over a medium heat. Peel and roughly slice the garlic and add to the pan, along with the thyme and oregano. Tear in the chipotle chilli and toast for a few minutes until lightly golden. 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 needed. Have a taste and adjust with more salt, chilli or lime juice. Set aside until needed. Scrub the potatoes and cut into 1cm-thick slices with a crinkle-cut knife. Pull the fat off the steak (discard the sinew) and finely slice. Place the fat in a cold non-stick frying pan over a medium heat and cook until golden. Add the potatoes and chillies and cook for 7 to 8 minutes on each side, or until golden and crispy. Tip the potatoes onto a plate lined with kitchen paper and keep warm in the preheated oven. Season the steak with salt and pepper, and place into the same pan as you cooked the potatoes, turning every minute until cooked to your liking – (about 7 minutes for medium rare). Remove from the pan, drizzle with a little oil and leave to rest for a few minutes, then slice 1cm thick. Spread a little peanut sauce over a large serving platter or divide between plates, and place the steak on top. 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. Source: https://www.jamieoliver.com/recipes/beef-recipes/mexican-style-steak/