Emily English’s chipotle steak bowls with charred corn salad

Name: Emily English’s chipotle steak bowls with charred corn salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 2
Ingredients: 1 tbsp chipotle paste; 1 tbsp olive oil; 1 garlic clove, finely chopped; Juice 1 lime; 350-400g sirloin steak (or use any steak you like); 20g baby leaf spinach; 250g cooked quinoa or brown rice to serve (optional); ½ medium avocado, sliced; 100g cherry tomatoes, halved; Lime wedges to serve; For the charred corn salad; 2 corn-on-the-cobs; 3 spring onions, finely chopped; 1 green pepper, chopped; 15g coriander leaves, chopped, plus extra (optional) to serve; 80g feta, crumbled; 1 heaped tbsp greek yogurt (0% or full fat); Juice 1 lime; 1 tsp smoked paprika; 1 tbsp pickled jalapeños from a jar, chopped, plus 1 tbsp brine; 1 heaped tsp honey; A few dashes Tabasco

Portion size: Serves 2
Prep time 20 min, plus at least 30 min marinating. Cook time 15 min, plus 5 min resting
Difficulty: easy

Gluten-free

Emily English

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Enjoy a filling and nutritious steak dinner with this recipe from Emily English. This high-protein recipe is a weeknight winner.

Why it’s so good: “These seared chipotle steak bowls are full of punchy spice, with a smoky, creamy corn salad and lots of fresh, zippy lime,” says Emily. “One of my favourite ways to enjoy a good steak, this is a satisfying yet healthy recipe,”
Switch up the sides: Swap the chips for the healthy corn salad and optional quinoa or brown rice. This high-protein recipe is a great weeknight alternative to heavier steak dishes.

Sometimes nothing beats a steak. Discover more delicious ways to cook and serve this juicy cut in our complete steak recipes collection.

Recipes taken from Live To Eat by Emily English (Seven Dials £25) and tested by delicious.

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Ingredients

1 tbsp chipotle paste
1 tbsp olive oil
1 garlic clove, finely chopped
Juice 1 lime
350-400g sirloin steak (or use any steak you like)
20g baby leaf spinach
250g cooked quinoa or brown rice to serve (optional)
½ medium avocado, sliced
100g cherry tomatoes, halved
Lime wedges to serve

For the charred corn salad

2 corn-on-the-cobs
3 spring onions, finely chopped
1 green pepper, chopped
15g coriander leaves, chopped, plus extra (optional) to serve
80g feta, crumbled
1 heaped tbsp greek yogurt (0% or full fat)
Juice 1 lime
1 tsp smoked paprika
1 tbsp pickled jalapeños from a jar, chopped, plus 1 tbsp brine
1 heaped tsp honey
A few dashes Tabasco

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Method

Mix the chipotle paste, olive oil, garlic and lime juice with some salt and pepper in a small bowl. Rub the mixture all over the steak and let it marinate for at least 30 minutes, preferably longer (you could marinate it in the fridge overnight).
Meanwhile, for the charred corn salad, heat a griddle pan over a medium-high heat. Griddle the corn for 8-10 minutes until charred on all sides. Remove from the heat and leave to cool slightly. Cut the kernels off the cob and put them in a large bowl. Add the spring onions, green pepper, coriander and feta. Mix in the yogurt, lime juice, smoked paprika, jalapeños and their brine, along with the honey and Tabasco. Add salt and pepper to taste, then toss to combine.
Heat a large frying pan over a medium-high heat. Sear the steak for 3 minutes on each side for medium-rare or until cooked to your liking. Remove from the frying pan and let it rest on a board for 5 minutes before slicing against the grain (across the lines in the meat).
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Divide the spinach between 2 bowls. Add the cooked quinoa or rice, if using. Top with the sliced avocado, halved tomatoes and charred corn salad. Add the sliced steak on top and garnish with lime wedges for squeezing, plus extra coriander, if you like.