Courtesy of Hello Fresh – Recipes That Work
450g potatoes, 2cm dice
olive oil
1 red pepper, 2cm dice
1 echalion shallot (the long one), thin half moons
10g fresh coriander, roughly chopped
1 garlic clove, finely chopped
285g tin of sweetcorn, drained and rinsed
2 rump steaks
1 chicken stock pot
1 tsp chipotle paste
100ml crème fraîche
salt and black pepper
1 Preheat your oven to 220°C/Gas Mark 7.
Wash and chop the potatoes into 2cm dice (no need to peel). Toss the potatoes in 1 tbsp olive oil, ½ tsp salt and a few grinds of black pepper.
Lay them flat on a baking tray and roast on the top shelf for around 25 mins, or until a little crispy at the edges.
2 Prep the red pepper, shallot, coriander and garlic. Drain and rinse the sweetcorn in a sieve.
3 Put a frying pan over a high heat (no oil). Add half the sweetcorn and cook until browned, 2- 3 mins. Stir once only. Transfer to a bowl and repeat with the remaining sweetcorn. When done, add 1 tbsp olive oil to the (now empty) pan and lower the heat to medium. Add the red pepper and shallot and fry until softened, 5 mins. Add the garlic and cook for 1 min more.
Return the sweetcorn to the pan and remove from the heat.
4 Put another frying pan over a high heat. While it gets hot, rub each steak with ½ tsp olive oil and season with ¼ tsp salt and a few grinds of black pepper. Once the pan is very hot, lay in the steaks and cook for 2½ mins on each side, then remove to a board, cover with foil and rest. Tip: We like our steak medium-rare but if you like yours medium, give them 2 mins more on each side. Keep the steak juices in the pan as they'll add flavour to your sauce in the next step.
5 Lower the heat to medium. Add 100ml water to the steak-juice pan with the chicken stock pot and half the chipotle paste (be careful, it's spicy). Stir to dissolve the stock pot and simmer until thickened, 2-3 mins. Add the crème fraîche, bring to the boil and then remove from the heat. Taste and add more chipotle paste if you like it hot.
6 Reheat the sweetcorn mixture over a medium heat. When the potatoes are crispy, add to the pan and stir through the coriander. Season with salt and black pepper to taste. This is your hash.
Slice the steak as thinly as possible. Share the hash between two plates, top with the steak and then drizzle over the chipotle sauce.
by MrBaggyy