Chipotle steak cob with avocado dressing
Waitrose and Partners

Chipotle steak cobb with avocado dressing

Satisfy cravings with a quick and colourful cobb – a salad not yet mingled, a clockface of textures and flavours waiting to meet. 

3 out of 5 stars(2) Rate this recipe
HealthyHigh protein2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook5 mins
  • Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 300g Essential British Beef Frying Steak
  • 2 tbsp Capsicana Mexican Chipotle Fajita Seasoning Mix, plus ¼ tsp to serve
  • 3 tbsp olive oil, plus 1 tsp
  • 1 red onion, finely chopped
  • 2 Essential Limes, scrubbed, zest, juice of 1½, ½ cut into wedges
  • 1 Perfectly Ripe Avocado
  • 1 clove/s garlic, roughly chopped
  • 400g can Essential Mixed Bean Salad, drained
  • ¾ Essential Curly Lettuce
  • 1 large carrot, grated


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook’s tip

The remaining spice mix is ideal for fajitas, chilli con carne or using on the barbecue. If you have a tub of Cooks’ Ingredients Barbacoa Seasoning in the cupboard, use it for this recipe, instead of buying the spice mix.


Typical values per serving when made using specific products in recipe


1,616kJ/ 388kcals



Saturated Fat












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