Chipotle Steak with Tex-Mex Corn

Mix the chipotle paste with 2 tsp of oil in a bowl, then add the steaks and turn to coat. Leave to marinate for 2 hours or more. When ready, brush the corn with the remaining oil and fry for 10 mins in a hot pan, until golden and a little charred. Leave to cool slightly, then cut the kernels off the cob with a sharp knife.
Fry the steaks in the same pan for 2-3 mins on each side (for medium), being sure to render the fat on the edges of the steak for a minute or so. Leave to rest for 3 mins, then slice and serve with the corn, some salsa, guacamole, and cooked brown rice.

20 mins

2 serving

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