Chipotle Steak with Tex-Mex Corn

Charmaine Lu -
  • 1 tbsp chipotle paste
  • 3 tsp veg oil
  • 2 x beef rump steaks
  • 2 corn cobs, trimmed
  • Salsa and guacamole, to serve
  • Brown rice, to serve
  • 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