Chipotle Oyster Blade Steak With Pickled Salsa

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This Chilean poble salsa with a bite goes perfectly with creamy polenta and a smoky steak.

The ingredient of Chipotle Oyster Blade Steak With Pickled Salsa

• 2 brown onion finely chopped
• 2 tablespoons caster sugar
• 1 1 2 tablespoons salt
• 4 150g each beef oyster blade steaks
• 1 4 cup chipotle sauce
• 1 cup polenta
• 300g tomato finely chopped
• 1 lebanese cucumber finely chopped
• 1 3 cup coriander chopped
• 2 tablespoons extra virgin olive oil

The Instruction of chipotle oyster blade steak with pickled salsa

• place the onion sugar and salt in a large bowl and stir well set aside for 20 minutes
• meanwhile combine steak and chipotle sauce in another bowl season
• bring 5 cups of water to the boil in a large saucepan over high heat stir in polenta and reduce heat to low cook stirring for 4 5 minutes or until mixture boils and thickens season remove from heat and cover to keep warm
• transfer onion to a large colander and rinse under cold water to get rid of excess salt and sugar drain well and pat onion dry with paper towel combine onion with tomato cucumber coriander and 1 1 2 tablespoons of oil season
• preheat a chargrill or barbecue on high brush with remaining oil cook steaks for 1 minute each side for rare serve thinly sliced steaks with polenta add a little boiling water if polenta has thickened too much and salsa

Nutritions of Chipotle Oyster Blade Steak With Pickled Salsa

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