Bolivian Pique Macho (Spicy Beef and Sausage Plate)

• 750 g Idaho potato
• 6 tbsp Sunflower oil
• 2 tsp Fine sea salt
• 3 Egg
• 1 large Yellow onion
• 1 large Red pepper
• 2 medium Tomato, ripe but firm
• 3 cloves Garlic
• 1 Red chili pepper
• 2 tbsp White wine vinegar
• 1 tsp Ground cumin
• 300 g Pork sausage
• 450 g Beef sirloin steak

1. Heat the oven to 220°C (430°F). Cut the potatoes into chip shapes, about 1 cm thick, then toss on a baking tray with 3 tbsp sunflower oil and 1 tsp fine sea salt. Bake for 30 to 35 minutes, turning once, until deeply golden and crisp.
2. Meanwhile, put the eggs in a saucepan, cover with cold water, and bring to the boil. Simmer for 10 minutes, then cool under cold running water and peel. Halve the eggs and set aside.
3. Slice the onion and red pepper, and cut the tomatoes into wedges. Finely chop the garlic and red chilli pepper. In a mixing bowl, stir together the vinegar, cumin, 2 tbsp sunflower oil, the garlic, the chilli, and 0.5 tsp fine sea salt to make a punchy chilli sauce.
4. Heat 1 tbsp sunflower oil in a large frying pan over medium-high heat. Add the pork sausage and cook for 8 to 10 minutes, turning, until browned and cooked through, then transfer to a plate. Slice the sausages into thick rounds.
5. Season the beef with the remaining 0.5 tsp fine sea salt. In the same pan over high heat, sear the beef for 2 to 3 minutes per side for medium-rare, or cook to your liking, then rest for 5 minutes. Slice into bite-sized strips.
6. Return the pan to medium-high heat with any beef juices still in it. Sauté the onion and red pepper for 5 to 6 minutes until softened and lightly charred at the edges, then add the tomatoes and cook for 2 minutes to warm through. Taste and adjust with a little more chilli sauce if you want it hotter.
7. Pile the chips onto a large serving plate, then top with the beef and sausage. Spoon over the sautéed vegetables and drizzle with the remaining chilli sauce. Finish with the egg halves and serve straight away.

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