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Chipotle steak with corn salsa recipe
Chipotle steak with corn salsa recipe
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Flavorful steak salad with abundant veggies, ideal for a quick and satisfying weeknight meal.
Ingredients:
  • 20.00 ml chipotle sauce
  • 4.60 gm extra virgin olive oil
  • 42.00 gm fresh lime juice
  • 500g beef rump steak, lean and trimmed
  • 2 corncobs
  • 2 bunches asparagus, trimmed
  • 1/2 small red onion, finely chopped
  • 1 long fresh green chilli, finely chopped
  • 62.50 ml chopped fresh coriander leaves
  • 80g (1/3 cup) natural yoghurt
  • 1 tsp finely grated lime rind
  • 100g mixed salad leaves
Instructions:
  • In a shallow dish, mix chipotle sauce, oil, and half of the lime juice. Add steak and coat it evenly. Cover and let it marinate for 20 minutes.
  • Preheat a barbecue grill or chargrill pan over medium-high heat. Lightly coat corn and asparagus with oil. Grill corn for 8 minutes, turning occasionally until lightly charred and tender. Grill asparagus for 1 minute on each side until tender. Grill steak for 2 minutes on each side for medium doneness. Transfer steak to a plate, cover with foil, and let it rest for 5 minutes before slicing thickly.
  • With a sharp knife, carefully cut the kernels off the corncob. Mix the kernels with chili, coriander, and some lime juice in a bowl. In another bowl, combine yogurt with lime zest.
  • Arrange the steak, asparagus, and salad leaves on individual plates. Spoon the corn salsa and lime yogurt on top before serving.

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