- 1 kg irish blue potatoes (aka peruvian purple potatoes or shetland blacks!)
- 500 g rump steak
- 6 radishes
- 2 scallions
- 1 avocado
- 1 tbs cayenne pepper
- juice of one lime
- 1 clove of garlic
- 1 tsp ground cumin
- olive oil
- bunch of coriander
- Begin by making the Chilean marinade for the beef: mince the garlic and mix with the cayenne pepper, cumin, pinch of salt and 2 tbs of lime juice. Slice the meat and coat it well in this, then place in the fridge for at least an hour.
- Cook the potatoes whole in a pot of boiling salted water -this helps keep their colour. When cooked, remove and cook them and leave to stand before cutting into slices or quarters.
- On a grill pan, cook the meat for about a minute each side (the marinade will already have 'cooked' it somewhat).
- Dice the avocado, chop the scallions and slice the radishes. Mix all of these together in a bowl with the sliced potatoes, 3 tbs of olive oil, the rest of the lime juice, salt, pepper and all of the coriander, roughly chopped.
- If desired, add a splash or two of a good hot sauce. Mix these ingredients and then arrange attractively on a plate and place the slices of hot cooked beef on top.