Mexican steak & tangy grilled salsa
Corn on the cob, raw
Beef fillet steak, lean, raw
1 medium, trimmed and cut into slices
Roasted Red Peppers in brine, drained
150 g, drained weight, drained and roughly chopped
Chilli, Green or Red
1 individual, thinly sliced
20 g, roughly chopped
Lime Juice, Fresh
- Place a large griddle pan over a medium-high heat. Rub the corn with 1 tsp oil and place on the griddle. Cook, turning occasionally, for 10 minutes, until lightly charred. Meanwhile, toss the courgette with 1 tsp oil and add to the corn halfway through, cooking until lightly charred and tender. Transfer to a plate and set aside.
- Rub the steaks with the fajita seasoning and remaining oil. Cook on the griddle for 2-3 minutes on each side, or to your liking. Transfer to a plate and cover to keep warm.
- Cut the kernels from the corn and place in a bowl along with the courgette, roasted pepper, chilli, coriander and lime juice. Toss well to combine, then season. Serve the salsa along with the steaks.