Waitrose and Partners
Steak & charred corn salad with tamarind dressing

Steak & charred corn salad with tamarind dressing

This salad from Sabrina Ghayour is the type that makes everyone want to tuck in – the dressing provides sweet, spicy and tangy flavour to a fabulously crunchy salad with slivers of beef on top. Leftovers can be piled into a wrap or flatbread for a fantastic sandwich.

0 out of 5 stars(0) Rate this recipe
Gluten free
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time38 mins
  • Pluscooling and resting

Ingredients

  • 2 sweetcorn
  • 300g pack British beef thick cut sirloin steak
  • Olive oil, for rubbing

For the salad

  • 150g pack sweet baby peppers
  • 4 salad onions, trimmed, thinly sliced diagonally
  • 250g pack No.1 Dulce Deliciosa Vine Tomatoes, halved
  • 1 large carrot, cut into ribbons with a veg peeler
  • ½ x 25g pack coriander, leaves roughly chopped

For the dressing

  • 2 tbsp Cooks’ Ingredients Tamarind Paste
  • 2 tbsp clear honey
  • 1 large lime, juice
  • ½ tsp chilli flakes
  • 1 tsp paprika (not smoked)
  • 2 clove/s garlic, finely grated
  • 2 tbsp olive oil

Method

  1. Mix all the dressing ingredients together and season generously. Cook the corn in a saucepan of boiling water for 10 minutes, until tender. Drain thoroughly.

  2. Heat a frying pan on high and char the corn for 2-3 minutes each side until blackened. Remove and leave to cool, then slice the corn kernels off the cobs.

  3. Rub the steak on both sides with some oil and preheat the same frying pan over a high heat. Sear (depending on your cooking preference) for 3 minutes each side for rare, or 5 minutes for medium. I like a nice blackened char on the outside and sides and a nice rare inside. Once cooked, move to a board, cover loosely with foil, leave to rest for 8-10 minutes then slice thinly.

  4. Halve and core the peppers, then cut into thin strips, widthways. Add the salad ingredients to a mixing bowl with the sweetcorn and pour over half the dressing. Lightly mix together to coat, then tip onto a large platter. Top the salad with the steak slices, spoon the remaining dressing over the steak and serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,367kJ/ 808kcals

Fat

50.3g

Saturated Fat

16.8g

Carbohydrates

47g

Sugars

37.3g

Fibre

10.8g

Protein

36.6g

Salt

2.9g

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating

No ratings for this recipe yet