Chipotle steak with Mexican salsa

    50 min

    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.


    Hertfordshire, England, UK
    2 people made this

    Serves: 4 

    • 1kg (2 1/2 lb) Desiree potatoes, cut into wedges
    • 1 tablespoon olive oil
    • 1 tablespoon Cajun spice
    • 4 (200g) rib eye steaks
    • 4 teaspoons chipotle sauce
    • 200g (7 oz) tinned sweetcorn with low sugar
    • 150g (5 oz) cherry tomatoes, quartered
    • 1 medium ripe avocado, roughly chopped
    • 1/2 red onion, sliced
    • 2 tablespoons chopped fresh coriander
    • 1 chilli, deseeded and finely chopped
    • zest and juice of 1 lime
    • salt and pepper, to taste
    • 4 tablespoons soured cream

    Prep:15min  ›  Cook:30min  ›  Extra time:5min resting  ›  Ready in:50min 

    1. 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.
    2. Roast for 30 minutes, turning once, until golden and crispy.
    3. Rub each steak with the chipotle paste and set aside to marinate.
    4. In a large bowl mix the sweetcorn, cherry tomatoes, avocado, onion, coriander, chilli, lime zest and juice. Season to taste.
    5. 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.
    6. 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.

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