2 ea beef frying steak(s)
3 tbsp olive oil
1 tsp smoked paprika
30 g fresh coriander / cilantro 1 ea red onion(s)
600 g tinned sweetcorn
100 g feta
1 clove(s) garlic
1 ea lime(s)
1 – Get the steak on
Place a large frying pan over a high heat.
Rub 2 steaks with 1 tbsp of olive oil on a plate and season them generously with salt and pepper. Once the pan begins to smoke, lay in the steaks. Always give your hands a good wash after handling raw meat.
Fry for 1-2 minutes on one side until golden, before flipping and repeating on the next. The amount of time you cook the steaks for depends on their thickness and your taste! We like our steak rare, so 1 minute on each side for a 1cm thick steak works for us. Wash and dry your plate while you wait.
Timer Instruction: Hey, that’s the timer for your steaks. They should be golden all over and pink throughout.
2 – Rest
Once the steaks are ready, transfer them to your clean plate from earlier and scatter over 1 tsp of paprika. Rub the paprika over the cooked steaks and cover with tin foil. Allow to rest while you get on with the rest of the dish – we will need the pan for later, so don’t wash it up!
3 – Chop it up
Finely chop 20g of the coriander – we will use the rest for garnish later. Halve, peel and finely dice 1 small red onion.
4 – Drain the sweetcorn
Drain 3 200g tins of sweetcorn through a sieve over the sink and shake off any excess water.
5 – Mix it up
Chuck the chopped coriander, onion and sweetcorn into the steak pan from earlier. Crumble in 75g of the feta, then peel and finely grate in 1 clove of garlic.
Finely grate in the zest from 1 lime and squeeze over its juice.
Give everything a good mix, then season to taste with salt and pepper.
6 – Slice and serve
Divide the salad between plates or bowls.
Slice the steaks crossways into 1cm thick slices and lay them on top of the salad.
Dress the plates with leaves from the remaining 10g of coriander and 25g of feta. Tuck in!