Chipotle steak with Mexican salsa recipe
This spicy, Mexican-inspired steak recipe is perfect for easy weekend barbecues or a quick, meaty meal.
See method- Serves 4
- 15mins to prepare and 30mins to cook, plus 5mins to rest
- 641 calories / serving
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 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
Each serving contains
- Energy
- 2695kJ 641.0kcal
- Fat
- 23g
- Saturates
- 7g
- Salt
- 1.2g
- Sugars
- 6g
of the Reference intake
Carbohydrate 52.6gProtein 52.4gFibre 7.9g
Method
- 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 eachsteakwith 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 thecorn, 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.
- 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.
