Courgette, mint, ricotta & chilli salad
This light salad works as a side dish or main meal- get your grill really hot for perfectly charred courgettes
Chipotle bavette steak with lime corn and chunky salsa
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight marinating
- Easy
- Serves 2
Skip to ingredients
- 2 bavette steaksabout 200g each (see tip, below)
- large handful corianderchopped
- 100ml soured cream
For the chipotle marinade
- 3 tbsp chipotle paste
- 2 tbsp oilplus a drizzle
- ½ tbsp clear honey
- 2 tbsp soy sauce
- 1 garlic clovecrushed
- juice ½ lime
For the salsa
- ½ small red onionchopped
- 85g cherry tomatoquartered
- 1 small avocadochopped
- juice ½ lime
For the lime corn
Nutrition: per serving
- kcal850
- fat57g
- saturates21g
- carbs32g
- sugars14g
- fibre6g
- protein49g
- salt3.6g
Method
step 1
Mix together the ingredients for the marinade. Put the steaks in a sealable plastic bag, add the marinade, massage well and chill overnight.
step 2
The next day, take the steak out of the fridge to come to room temperature. Meanwhile, stir the coriander into the soured cream, season and set aside. To make the salsa, combine the ingredients, then season with a little salt. For the lime corn, mash the butter with lime zest and seasoning, then chill. Bring a pan of water to the boil and drop in the corn. Simmer for 5-8 mins until tender.
step 3
Heat a griddle pan until hot. Wipe the marinade from the steaks, then rub both sides with a drizzle of oil and some seasoning. Cook for 3-4 mins (depending on their thickness) on each side for medium rare, then allow to rest. See below left for griddling tips.
step 4
While the meat is resting, wipe out the griddle pan, add the corn and cook over a medium heat for 5 mins or until nicely charred. Top each cob with a knob of the lime butter. Slice the steaks across the grain and serve with the corn, salsa and coriander soured cream.
