Tomato and tamarind salsa with grilled steak

Try Frank Bordoni's tangy tomato relish and potato wedge combo for the perfect accompaniment to grilled fillet steak
By Frank Bordoni
Tomato and tamarind salsa with grilled steak
  • Rating:
  • Serves: 4-6
  • Cook Time: 1.5 hours 30 minutes
  • Prep Time: 1.1666666666666667 hours 10 minutes
  • Effort: easy



  • 2 medium baking potatoes
  • 500 ml sunflower oil, for deep frying
  • 200 g fillet steak

For the salsa

  • 5 ripe plum tomatoes
  • 60 g tamarind pulp, diluted into 150ml of water
  • 0.5 tsp cumin seeds, roasted and crushed into powder
  • 1 small red chilli, seeds removed
  • 1 tbsp red wine vinegar
  • 2 cloves garlic, chopped
  • 0.5 tsp ground black pepper
  • 0.5 tsp turmeric
  • 0.5 tsp sea salt
  • 2 tbsp olive oil


1. Heat the oil in a heavy based saucepan and add all the salsa ingredients. Cook over a low heat until thickened, stirring occasionally. Cool and refrigerate. 2. Set the oven to 200C/gas 6. Prick the potatoes all over and place on a baking sheet; bake for 1 hour. 3. Remove the potatoes from the oven and cut them into wedges lengthways. Deep-fry until golden - about 3 minutes; drain on kitchen paper.4. Grill the fillet steak to your liking and serve with a generous helping of potato wedges and tomato and tamarind salsa.

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