Summary

Ingredients

• 2 corn on the cob, pre-cooked (vacuum packed)
• 8 tomato (s), romaine
• 1 onion (s), red
• 1 chilli pepper (s), jalapeño
• 4 teaspoon balsamic vinegar, (darker)
• Salt and pepper, black
• 2 ½ teaspoons chili powder
• 10 tablespoon olive oil
• 4 rump steak (s), approx. 250 g / piece
• 200 g chips, salted, coarsely crumbled tortilla chips
• 4 stems coriander greens
• Sea salt, coarse

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Instructions

1. When things have to be done quickly and still want to score really well!
2. Cut the corn kernels from the cobs and roast in a pan without fat for about 2 minutes until golden brown. Take out and let cool down.
3. Wash and roughly dice tomatoes. Peel and dice the onions. Clean the jalapeño, cut lengthways, remove the seeds, wash and dice very finely.
4. Mix together vinegar, salt, pepper and 1/2 teaspoon chili powder. Beat in 8 tablespoons of oil. Mix the vinaigrette with the corn, tomatoes, onions and jalapeño.
5. Pat the steaks dry. Rub each steak with about 1/2 teaspoon of chili powder, season with salt and pepper. Heat 1 tablespoon of oil in each of 2 pans. Fry the steaks in it for 3 minutes on each side, remove and let rest for about 4 minutes.
6. Fold the tortilla chips crumbs into the salad and season with salt and pepper. Cut the steaks into strips and serve with the salad. Garnish with coriander and sprinkle the steaks with coarse sea salt.