Chipotle steak & charred corn

Name: Chipotle steak & charred corn
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 tbsp Cooks' Ingredients Chipotle Paste; 3 tsp Vegetable oil; 230 g packs Essential British Beef Rump Steak; 2 Essential Sweetcorn cobs; 250 g pouch Merchant Gourmet Mexican-style Rice & Quinoa; 1 Essential Red Pepper, finely chopped; 1 Essential Ready to Eat Avocado, chopped; 25 g pack coriander, leaves roughly chopped; 1½ tbsp Gran Luchito Tomatillo Salsa (or to taste - it's quite spicy)

Chipotle paste is a savvy way to bump up the flavour of steak. Bang-in-season sweet and smoky corn is the perfect partner.

5 out of 5 stars(2) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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1 tbsp Cooks' Ingredients Chipotle Paste
3 tsp Vegetable oil
2 x 230g packs Essential British Beef Rump Steak
2 Essential Sweetcorn cobs
250g pouch Merchant Gourmet Mexican-style Rice & Quinoa
1 Essential Red Pepper, finely chopped
1 Essential Ready to Eat Avocado, chopped
¼ x 25g pack coriander, leaves roughly chopped
1½ tbsp Gran Luchito Tomatillo Salsa (or to taste - it's quite spicy)

In a bowl, whisk the chipotle paste with 2 tsp oil, then add the steaks and coat. Season, cover and chill until you are ready to cook. Set a large nonstick pan over a medium-high heat. Brush the corn in the remaining 1 tsp oil; fry for 8-10 minutes, turning frequently, until golden and slightly charred. When cool enough to handle, cut off the kernels with a sharp knife.
Heat the same pan over a medium-high heat; fry the steaks (2-3 minutes each side for medium; 3-4 minutes each side for well done), browning all the cut edges. Rest for 5 minutes, then slice into strips. Meanwhile, heat the grains according to pack instructions; add to a bowl with the corn, pepper, avocado and most of the coriander. Toss through the salsa to taste. Split the salad between 2 plates, topping with the steak and remaining coriander.