Emily English’s chipotle steak bowls with charred corn salad

Method

1. 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).
2. 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.
3. 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).
4. 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.