Solo: Steak & Salsa Criolla

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Solo: Steak & Salsa Criolla

Smoked paprika, chilli & cumin spiked fresh tomato salsa rump steak, served with crispy potatoes & green beans.

Ingredients to serve 1

  • 150g x baby potatoes – slice into thin disks (½ cm)
  • ¼ x red onion – peel & chop very finely
  • ½ x tomato – dice finely (½ cm)
  • ¼ clove x garlic – peel, grate finely & chop
  • 3g x fresh parsley – chop leaves finely
  • 3g x fresh coriander – chop leaves finely
  • ½ tbsp x red wine vinegar
  • ½ tsp x Smoked Spice Mix
  • 1 x rump steak – season with salt & pepper
  • 50g x green beans – trim ends
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Baby potatoes: Place the disks on a tin foil lined baking tray with a drizzle of olive oil. Season with salt and pepper, mix and arrange in a single layer. Roast for 20-25 minutes until crisp and golden. Keep an eye on them to make sure they don’t burn.

Step 3

Tomato salsa: Mix together the red onion, tomatoes, garlic, parsley, coriander, red wine vinegar, Smoked Spice Mix and olive oil (½ tbsp for 1). Season with salt and pepper to taste.

Step 4

Steak: Place a dry pan on high heat. Rub both sides of the steak with olive oil and when the pan is hot, add the steak. Sear for 1-1½ minutes a side, only turning once, for a medium-rare steak. If you would like to rest the steak, cover in tin foil and rest for up to 5 minutes.

Step 5

Green beans: Using the same pan on medium-high heat, add the green beans with a splash of water. Cook for 3-4 minutes until bright green and cooked, but with a slight bite.

Step 6

Serve the steak topped with the green beans, tomato salsa and potatoes.