Photo of Mexican steak & tangy grilled salsa by WW

Mexican steak & tangy grilled salsa

Points® value
Total Time
15 min
5 min
10 min
Zesty lime & warming spices make this easy meat-and-veg dish a satisfying treat. Drop the chilli if you can’t take the heat!


Corn on the cob, raw

2 medium

Sunflower Oil

3 teaspoon(s)

Beef fillet steak, lean, raw

4 medium

Fajita seasoning

2 tablespoon(s)


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

Coriander, fresh

20 g, roughly chopped

Lime Juice, Fresh

2 tablespoon(s)


  1. 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.
  2. 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.
  3. 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.


Make sure your steaks are at room temperature before grilling to ensure they cook evenly