Quick & Easy

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.



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.


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