Serves 2
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For the mango chilli salsa:

For the steaks:

To serve:

  1. In a bowl, stir together all of the ingredients for the salsa. Season with salt and black pepper, then set aside.
  2. In a shallow bowl, stir together the sesame oil, soy sauce, honey, ginger, garlic and Chinese five spice. Add a generous crack of black pepper and stir to combine. Add the steaks and massage the mixture well into both sides, then cover and set aside for 30 minutes.
  3. Heat a heavy-based pan over a high heat very hot. Add the vegetable oil and tilt the pan to coat.
  4. Remove the steaks from the marinade, shaking off any excess. Pat dry and season with a little salt. Cook on the pan for 3-4 minutes per side for medium-rare, or until cooked to your liking.
  5. Transfer to a plate, tent loosely with foil and allow to rest for five minutes. Serve with the salsa and some baked potatoes.

This recipe was provided by The Butchers Block

Nutrition Facts

Per serving: 546kcals, 22.9g fat (9.1g saturated), 43.6g carbs (33.8g sugars), 46.5g protein, 4.1g fibre, 0.649g sodium

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