Chilli-crusted steak with mustard mash

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olive magazine

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1. Boil the potatoes until tender, about 15-20 minutes. Meanwhile, blend the breadcrumbs, 2 tbsp oil, chilli flakes and herbs in a food processor and season.
2. Heat a griddle pan (chargrill) to very hot. Season and lightly oil the steaks and griddle for 2 minutes each side for rare (3 for medium). Spoon the breadcrumb mix over the steaks and flash under the grill until golden brown.
3. Mash the potatoes with a little butter, milk and seasoning and stir through the mustard. Serve the steaks with the mustard mash.

Recipe Extra

The chilli crust will work equally well with firm fish such as salmon. If you don't like mustard, try finely slicing some spring onions and stirring them through the mash.

707 kcalories, protein 48.6g, carbohydrate 63.2g, fat 30.7 g, saturated fat 9.3g, fibre 4.5g, salt 1.19 g

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• Julie Mo

  18 February 2008

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  Absolutely fab, so easy to make and so tasty!

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Ingredients

• 500g potatoes , such as King Edward
• 50g fresh white breadcrumbs
• olive oil
• 1 tsp chilli flakes
• 1 tbsp each of chives and parsley
• 2 rump steaks , 200g each
• butter
• milk
• 1½ tbsp wholegrain mustard

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Serves 2

Preperation and cooking times

Ingredients

• 500g potatoes , such as King Edward
• 50g fresh white breadcrumbs
• olive oil
• 1 tsp chilli flakes
• 1 tbsp each of chives and parsley
• 2 rump steaks , 200g each
• butter
• milk
• 1½ tbsp wholegrain mustard

707 kcalories, protein 48.6g, carbohydrate 63.2g, fat 30.7 g, saturated fat 9.3g, fibre 4.5g, salt 1.19 g

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