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Chipotle steak with Mexican salsa recipe

27 ratings

This spicy, Mexican-inspired steak recipe is perfect for easy weekend barbecues or a quick, meaty meal. See method

Ingredients

If you don't have red onions, try using white, brown or spring onions

of the reference intake
Carbohydrate 52.6g Protein 52.4g Fibre 7.9g

Preheat the oven to gas 6, 200°C, fan 180°C. Toss the potatoes with the oil and Cajun spice mix until well coated. Arrange in a roasting tin and cook for 30 mins, turning once, until golden and crispy.
Rub each steak with the chipotle paste and set aside to marinate. If using a barbecue, light it and let the flames die down ready for cooking the steaks later.
In a large bowl mix the corn, cherry tomatoes, avocado, onion, coriander, chilli, lime juice and zest. Season to taste.
Cook the steaks on the hot barbecue for 3-4 mins on each side for medium, or until cooked to your liking. Alternatively, set a griddle pan over a medium-high heat and cook the steaks as above. Loosely cover the steaks with foil and leave to rest for 5 mins.
Divide the wedges and steaks between 4 plates and serve with the Mexican salsa and a dollop of soured cream on the side.

Tip: For a perfectly cooked steak, let the meat sit at room temperature for 20-30 mins before cooking.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.