Chipotle steak with Mexican salsa recipe

21 ratings Rate
  • Serves 4
  • 15mins to prepare and 30mins to cook, plus 5mins to rest
  • 641 calories / serving
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This spicy, Mexican-inspired steak recipe is perfect for easy weekend barbecues or a quick, meaty meal. 

  1. 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.
  2. 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.
  3. In a large bowl mix the corn, cherry tomatoes, avocado, onion, coriander, chilli, lime juice and zest. Season to taste. 
  4. 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.
  5. 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.

See more Steak recipes 

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

  • Ingredients

  • 1kg (2lb) desiree potatoes, cut into wedges
  • 15ml (1tbsp) olive oil
  • 1tbsp Cajun spice
  • 4 rib eye steaks
  • 50ml (4tsp) chipotle sauce
  • 200g (7oz) tinned sweetcorn with low sugar
  • 150g (5oz) cherry tomatoes, quartered
  • 1 medium ripe avocado, roughly chopped
  • 1/2 red onion, sliced
  • 2tbsp chopped coriander
  • 1 chilli, de-seeded and finely chopped
  • 1 lime, zested and squeezed
  • 60ml (4tbsp) soured cream
  • Energy 2695kj 641kcal 32%
  • Fat 23g 33%
  • Saturates 7g 37%
  • Sugars 6g 6%
  • Salt 1.2g 20%

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


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