Tex Mex Steak with Corn on the Cob


  • 600g sirloin steak
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 2 limes – halve and juice
  • 4 tbsp olive oil for steak rub
  • 4 cobs sweetcorn
  • 2 avocadoes – peel, remove stone and dice (1cm)
  • 2 tomatoes – dice (2cm)
  • 2 tsp fresh coriander – chop coarsely
  • 2 stalks spring onions – slice finely
  • tin foil, olive oil, salt and pepper


  • Prepare all ingredients as indicated above. Place a dry, heavy-based frying pan (or chargrill) on high heat to heat up.
  • Mix the following Tex Mex ingredients in a jug or small bowl: cumin, smoked paprika, olive oil (see quantity for steak rub above), freshly ground salt and pepper, HALF the lime juice. Place the steaks in a large casserole dish or deep plate. Rub the Tex Mex mixture over steaks on both sides. When the pan is very hot, pan-fry the steak for 4 minutes a side (turn only once with tongs or spoons). The steaks should sizzle as they hit the pan (if the pan is hot enough).
  • When done, remove onto a warm plate and cover with tin foil and allow to rest.
  • Place another large, dry pan on high heat. Rub the sweetcorn with olive oil and season with salt and pepper. Pan-fry for about 8 minutes, turning frequently.
  • Toss the diced avocado, tomato, coriander and spring onions in a bowl. Pour over the other half of the lime juice.
  • Drizzle with a little olive oil and season well with freshly ground salt and pepper.
  • Using a very sharp knife, slice the steaks against the grain: this means cutting across (and not parallel to) the long parallel muscle fibres in the meat creating short fibres in each piece and delivering tender slices of meat.
  • To serve, divide the steak between the plates. Add a cob of sweetcorn and a serving of salsa on the side.
  • Recipe from the Daily Dish