This Mexican-inspired meal is perfect for lazy Sunday barbecues with family and friends.
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 minutes, turning once, until golden and crispy.
Rub each steak with the chipotle paste and set aside to marinate.
In a large bowl mix the corn, cherry tomatoes, avocado, onion, coriander, chilli, lime juice and zest. Season to taste.
Set a griddle pan over a medium to high heat and cook the steaks for 2-2 1/2 minutes on each side for a medium-rare steak. Add another minute for a medium to well-done steak. Loosely cover the steaks with foil and leave to rest for 5 minutes while you finish the sauce.
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 grilled steak, let the meat sit at room temperature for 20-30 minutes.
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