Name: Steak with slow-roasted tomato & jalapeño ketchup
Cook time: 180 min
Total time: 180 min
Yield: 6
Ingredients: 1.5 kilogram potatoes; 1/4 cup (60ml) olive oil; 6 new york steaks; 1 tablespoon cracked black pepper; 2 tablespoon olive oil, extra; 2 brown onion, quartered; 6 clove garlic; 1.5 kilogram tomatoes, quartered; 2 fresh jalapeño chilli, halved, seeded; 2 teaspoon cumin seeds; 2 tablespoon olive oil; 1/2 cup (125ml) red wine vinegar; 3/4 cup (165g) firmly packed brown sugar; 1 tablespoon sea salt flakes

Steak with slow-roasted tomato & jalapeño ketchup

New York steak, sometimes called boneless sirloin, is a tender and tasty cut. Serve it up with home cut chips, rocket salad and this slow-roasted tomato & jalapeño ketchup for a relaxed meal with friends.

Serves 6

Cook

Ingredients

1.5 kilogram potatoes

1/4 cup (60ml) olive oil

6 new york steaks

1 tablespoon cracked black pepper

2 tablespoon olive oil, extra

2 brown onion, quartered

6 clove garlic

1.5 kilogram tomatoes, quartered

2 fresh jalapeño chilli, halved, seeded

2 teaspoon cumin seeds

2 tablespoon olive oil

1/2 cup (125ml) red wine vinegar

3/4 cup (165g) firmly packed brown sugar

1 tablespoon sea salt flakes

Method

1.Make slow-roasted tomato and jalapeño ketchup. Preheat oven to 180°C/350°F. Line two large oven trays with baking paper. Combine onion, garlic, tomatoes, jalapeño, cumin seeds and oil in a large bowl; place, in a single layer, on trays. Roast 1½ hours. Process mixture, in batches, until smooth. Pour mixture into a large saucepan with vinegar, sugar and salt; bring to a simmer over medium heat. Simmer 20 minutes or until sauce has reduced and thickened. Season to taste. Cool to room temperature.

2.Preheat oven to 220°C/425°F.

3.Peel potatoes; slice thinly lengthways, then cut into thin chips. Combine potato and oil in a large bowl; season. Place chips, in a single layer, on a large oven tray. Roast 45 minutes or until dark golden and crisp.

4.Meanwhile, combine steaks, pepper and extra oil in a large bowl. Cook steaks on a heated oiled barbecue (chargrill plate or grill) for 2 minutes each side for medium rare or until cooked as desired.

5.Serve steaks and chips with ketchup.

Scotch fillet, rib-eye, porterhouse, t-bone and rump are all suitable steaks for this recipe. This recipe makes 1.25 litres (5 cups) of ketchup. Store in the fridge for up to 3 months.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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