Chipotle steak & charred corn

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.