Chili squid with tortilla chips salad

Ingredients for 4 servings:

• 2 corn cobs, pre-cooked (vacuum packed)
• 8 romaine tomatoes
• 1 onion(s), red
• 1 jalapeño(s)
• 4 tsp balsamic vinegar, dark
• Salt and pepper, black
• 2 ½ tsp chili powder
• 10 tbsp olive oil
• 4 rump steaks (approx. 250 g each)
• 200 g tortilla chips, salted, coarsely crumbled
• 4 sprigs coriander leaves
• Sea salt, coarse

Instructions

Working time approx. 15 minutes; Rest time approx. 4 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 29 minutes

Chili Rubbed Skirt Steak with Tortilla Fatoush (from Las Vegas)

When you’re in a hurry but still want to score big! Cut the corn kernels off the cobs and roast them in a pan without fat for about 2 minutes, stirring, until golden brown. Remove and let cool. Wash and roughly dice the tomatoes. Peel and dice the onions. Clean the jalapeño, slice lengthwise, remove the seeds, wash, and dice very finely. Mix together the vinegar, salt, pepper, and 1/2 teaspoon of chili powder. Whisk in 8 tablespoons of oil. Mix the vinaigrette with the corn, tomatoes, onions, and jalapeño. Pat the steaks dry. Rub each steak with about 1/2 teaspoon of chili powder and season with salt and pepper. Heat 1 tablespoon of oil in each of 2 pans over high heat. Fry the steaks for 3 minutes on each side, remove and let rest for about 4 minutes. Stir the tortilla chip 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.