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Smoky chipotle steak and charred corn salad recipe

Smoky chipotle steak and charred corn salad recipe

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This smoky chipotle salad featuring griddled steak and Mexican-inspired toppings is proof salads can be anything but boring! Great for the weekend when you fancy something fresh and flavour-packed. See method

  • Serves 4
  • Takes 35 minutes
  • 555 calories / serving
  • Gluten-free

Ingredients

  • 3 tsp chipotle chilli paste
  • ½ tsp ground cumin
  • ½ tbsp vegetable oil
  • 2 x 227g packs sirloin steak
  • 2-pack corn on the cob
  • 100g bunch spring onions, trimmed
  • 150g cherry tomatoes, halved
  • 1 red chilli, finely chopped​
  • 1 red onion, finely chopped​
  • 1 garlic clove, finely chopped
  • 2 limes, juiced
  • ½ tsp caster sugar​
  • 20g fresh coriander, 15g finely chopped, remaining leaves picked
  • 400g tin black beans, drained and rinsed​
  • 2-pack Little Gem lettuce, roughly sliced
  • 2 ripe & ready avocados, sliced
  • 100g reduced-fat salad cheese, crumbled
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    2310kj
    555kcal     28%

  • Fat

    31g 44%

  • Saturates

    11g 54%

  • Sugars

    10g 11%

  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 26.4g Protein 38.2g Fibre 10g

Method

  1. Mix 1 tsp chipotle paste with the ground cumin and oil. Rub over the steaks and set aside for 20 mins to marinate.
  2. Meanwhile, preheat the grill to medium-high. Boil the corn for 5 mins; drain and put on a baking tray. Grill for 4-5 mins, turning halfway. Add the spring onions and grill for another 4-5 mins until charred and tender. Set aside.
  3. Heat a frying pan or griddle pan over a high heat and fry the steaks for 2 mins each side (for medium- rare). Leave to rest for 10 mins before slicing.
  4. When cool enough to handle, roughly chop the spring onions and slice the corn kernels from the cobs. Transfer to a large bowl with the tomatoes, chilli, red onion, garlic, lime juice, sugar, chopped coriander, black beans and the remaining chipotle paste.
  5. Divide the lettuce and avocado between plates and top with the charred corn salad and sliced steak. Crumble over the cheese and scatter with the coriander leaves to serve.

See more Hearty salad recipes

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

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