Chipotle steak cobb with avocado dressing

Rub the steak with the spice mix and 1 tbsp oil, then season and set aside for 10 minutes. In a small bowl, mix the red onion, 1 tbsp lime juice and a pinch of salt and set aside.

Scoop the avocado into a blender, then add the garlic, the remaining lime juice, ½ the zest, 2 tbsp oil and 4 tbsp water. Season well, then blitz to a smooth, spoonable dressing.

Toss the beans with remaining lime zest, 1 tsp oil and seasoning. Start to assemble the salad in 4 large shallow bowls, arranging the lettuce, carrot and beans in separate mounds.

Heat a large frying pan or griddle, then sear the steak for 1 minute 30 seconds on each side until browned all over, for medium rare. Leave the meat to rest for 2 minutes, then slice diagonally across the grain, catching the juices. Add the steak to the bowls, then pour the juices over the beans. Heap the lime-pickled onions nearby. Spoon the avocado dressing over the lettuce and sprinkle a pinch more spice mix all over. Serve with the lime wedges on the side.