Name: Spicy steaks with corn, tomato and avocado salsa
Yield: 1
Ingredients: 4 x 150g beef rump steak schnitzels; 2 fresh cobs of corn, with husks; 250g punnet cherry tomatoes, quartered; 1 large avocado, diced; 42.90 gm cornflour; 5.00 gm Cajun seasoning; 2 eggs; Olive oil, for shallow frying; Coriander sprigs, to serve; Lime wedges, to serve

Spicy steaks with corn, tomato and avocado salsa

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Spice up dinner with a quick and delicious fiery steak schnitzel in just 15 minutes.

Ingredients:

4 x 150g beef rump steak schnitzels
2 fresh cobs of corn, with husks
250g punnet cherry tomatoes, quartered
1 large avocado, diced
42.90 gm cornflour
5.00 gm Cajun seasoning
2 eggs
Olive oil, for shallow frying
Coriander sprigs, to serve
Lime wedges, to serve

Instructions:

Microwave the corn on high for 5 minutes. Cut the base off the corn and remove the husks. Shake off the silk, allowing the clean corn to easily slide out. Cut the kernels and combine them in a bowl with tomatoes and avocado. Toss everything together and season with salt and pepper.
In a shallow dish, mix cornflour and seasoning. In another shallow bowl, whisk the eggs.
Start by heating a deep layer of oil in a large frying pan over medium heat. Dip the steaks in a mixture of egg and cornflour before carefully placing them in the hot oil. Cook each side for 2 to 3 minutes until they are beautifully golden and crisp. If needed, cook the steaks in batches. Once done, transfer the steaks to a tray lined with paper towel to absorb any excess oil. Finally, serve the steaks alongside a fresh corn, tomato, and avocado salad, garnishing with fragrant coriander and lime wedges.

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