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Charred steak & corn salad with chipotle dressing
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3 tsp sunflower oil
2 bavette steaks
1½ tbsp chipotle salsa
2 tbsp reduced fat soured cream
½ lime, juice
2 sweetcorn on the cob
50g pack baby leaf salad
250g pack mixed baby tomatoes, halved
¼ red onion, thinly sliced
4 tortillas, warmed
1. Place a large nonstick frying pan over a high heat with 2 tsp oil. When hot, season the steaks and cook for 4-5 minutes on each side for medium rare, then set aside. Meanwhile, mix the chipotle salsa, soured cream and lime juice in a bowl.
2. Cook the corn according to pack instructions. Rinse out the frying pan you used for the steak and return to a high heat. Brush the corn all over with the remaining 1 tsp oil and cook for about 5 minutes, turning regularly until charred all over.
3. Divide the salad leaves, tomatoes and red onion between plates. Carve the corn from the cob and add to the plates, then slice the steak and arrange on top. Stir any steak juices into the dressing, then spoon over the salad. Serve with the tortillas.
Cook’s tip Bavette is a relatively inexpensive cut of steak taken from the underside of the cow. It has lots of flavour, so works really well here with the punchy chipotle salsa. Rump steak is a good alternative, though it may require a slightly shorter cooking time depending on its thickness.
Typical values per serving:
High in protein/1 of your 5 a day
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