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£1.95/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
Make it vegetarian by replacing the steak with halloumi or manouri cheese.
Typical values per serving when made using specific products in recipe
Energy | 3,910kJ/ 938kcals |
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Fat | 54g |
Saturated Fat | 16g |
Carbohydrates | 57g |
Sugars | 15g |
Fibre | 14g |
Protein | 49g |
Salt | 2.3g |
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