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Ingredients

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

Method

Step 1 Place the onion, sugar and salt in a large bowl and stir well. Set aside for 20 minutes.
Step 2 Meanwhile, combine steak and chipotle sauce in another bowl. Season.
Step 3 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.
Step 4 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.
Step 5 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

Chipotle oyster blade steak with pickled salsa

How to make Chipotle oyster blade steak with pickled salsa

Ingredients

Method