1.Halve the cherry tomatoes. Thinly slice the radish and the spring onion. Zest the lime to get a pinch, then slice into wedges. Finely chop the pickled jalapeños. Finely chop the garlic.
 
2.In a medium bowl, combine the cherry tomatoes, radish, spring onion, a squeeze of lime juice and a drizzle of olive oil, then season with salt and pepper. Set aside.
 
3.Finely chop the coriander. In a small bowl, combine the coriander, olive oil (2 tbs 2 people / 1/4 cup 4 people), a pinch of chilli flakes (if using) and the lime zest. Season and set aside.
 
4.In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef rump for 2-3 minutes on each side (depending on thickness) or until cooked to your liking. In the last minute of cook time, add 1/2 the garlic and cook until fragrant. Transfer the steak and garlic to a plate to rest.
 
```ad-warning
title: SPICY!
The jalapeños are hot, use less if you're sensitive to heat.
```
5.While the steak is resting, heat the butter in a medium saucepan over a medium heat. Cook the remaining garlic until fragrant, 1 minute. Add the plain flour and cook, stirring, until thickened, 30 seconds. Add the longlife cream (see ingredients) and the milk and cook until thickened, 1-2 minutes. Remove from the heat, then add the grated Parmesan cheese and jalapeños and stir to combine. Season to taste, then and set aside. Meanwhile, microwave the corn chips in a large bowl for 10 second bursts until warmed through.
 
6.Slice the steak and drizzle with the salsa verde. Bring everything to the table to serve. Help yourself to the steak, cherry tomato salsa, jalapeño queso and corn chips. Serve with any remaining lime wedges.
