About this recipe:This delicious Mexican inspired dish is just fabulous for alfresco dining and perfect for four adults. The juicy rib eye is complemented perfectly by the potato wedges and vibrant salsa.
Preheat the oven to 200 C / 180 C fan / Gas 6. Toss the potatoes with the oil and Cajun spice mix until well coated. Arrange in a roasting tin.
Roast for 30 minutes, turning once, until golden and crispy.
Rub each steak with the chipotle paste and set aside to marinate.
In a large bowl mix the sweetcorn, cherry tomatoes, avocado, onion, coriander, chilli, lime zest and juice. Season to taste.
Set a griddle pan over a medium to high heat and cook the steaks for 2 to 2 1/2 minutes on each side for a medium-rare steak. Add another minute for a medium to well-done steak. Loosely cover the steaks with foil and leave to rest for 5 minutes while you finish the sauce.
Divide the wedges and steaks between 4 plates and serve with the Mexican salsa and a tablespoon of soured cream on the side.
For a perfectly grilled steak, let the meat sit at room temperature for 20 to 30 minutes before cooking.