Chipotle Steak with Hash

[rhubarbjam]

 Ingredients (1 person):
- Small baking potato
- Shallot or small red onion (will refer to as onion)
- 1 red pepper
- 1-2 garlic cloves
- 1 tin of sweetcorn
- 1 steak
- Chicken stock 50 ml
- 1/2 teaspoon of chipotle paste
- 1/4 of a pot of creme fraiche

Method:

1. Preheat oven to 220 degrees (C). Roast cubed potato with some oil, salt, and pepper for roughly 30 minutes.

2. Rub the steak with oil, salt and pepper and leave to rest on some tinfoil.

3. Fry drained sweetcorn without oil on high for 3 minutes (try not to stir unless burning). Move to a bowl. 

4. Add oil, sliced red pepper, and sliced onion to the pan. Cook for 5 minutes on medium. Add chopped garlic, cook for a further minute. Add the sweetcorn back in and remove from heat.

5. Put frying pan on high heat. Cook the steak for 1 minute, flip, cook for 2 minutes, flip, cook for a further 2 minutes, and remove from the pan. Leave to rest on the tinfoil and cover. 

6. Lower the pan to medium. Add chicken stock and chipotle paste. Simmer for 2-3 minutes, add the creme fraiche, bring to the boil and remove from heat. 

7. Serve the potato, pepper, sweetcorn, and onion together as a 'hash'. Rest the steak on top and pour the sauce over.