Creole-spiced Steak with Corn & Avocado Salsa

Serving size

1 person 2 people 4 people

Ingredients

1 handful of fresh coriander
1 unwaxed lime
1 sweet potato
2 bavette steaks
110g baby tomatoes
1 corn on the cob
2 tsp Creole seasoning

(Sea Salt, Paprika, Onion Powder, Black Peppercorns, Garlic, Cayenne, Thyme, Oregano)
1 avocado

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	118Kcal	709Kcal
	494kJ	2965kJ
Fat	6.8g	41g
of which saturates	1.9g	11g
Carbohydrates	8g	48g
of which sugars	2.5g	15g
Protein	6.8g	41g
Salt	0.28g	1.7g
Fibre	1.6g	9.9g

Ingredients

2 tsp Creole seasoning

(Sea Salt, Paprika, Onion Powder, Black Peppercorns, Garlic, Cayenne, Thyme, Oregano)
1 sweet potato (use half)
110g baby tomatoes (use half)
1 corn on the cob (use half)
1 bavette steak
1 unwaxed lime (use half)
1 handful of fresh coriander (use half)
1 avocado (use half)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	120Kcal	723Kcal
	500kJ	3024kJ
Fat	6.7g	41g
of which saturates	1.9g	11g
Carbohydrates	8g	50g
of which sugars	2.5g	15g
Protein	6.8g	41g
Salt	0.52g	3.2g
Fibre	1.7g	11g

Back

High protein 5 of 5 a day

Creole-spiced Steak with Corn & Avocado Salsa

Prep time: 20 mins

Total time: 25 mins

Cuisine: American

Food group: Beef

Our grass-fed British beef steak is rubbed with a Creole spice blend of paprika, oregano and cayenne. Sizzled over a hot pan and cooked just how you like it - you don't want to miss out. Serve with fresh sweetcorn and avocado salsa and crispy golden slices of sweet potato.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Preheat the oven to 200C / fan 180C / gas mark 6. Thinly slice the sweet potato into discs (peel optional). Spread out onto a baking tray and toss with 1 tsp oil and a pinch of sea salt. Bake for 15-20 mins, turning halfway, until turning golden.
In a bowl, mix the spice mix with 1 tsp oil and a pinch of sea salt. Rub the mixture onto the steaks and leave to marinate for 10 mins.
Remove the husks from the corn, then rub with 1 tsp oil. Heat a griddle pan on medium-high heat. Add the corn and cook for 10-15 mins, turning occasionally, until golden brown. Remove and leave to cool then shred the corn kernels from the cob.
Make the salsa. Dice the tomatoes. Dice the avocado into cubes. Roughly chop the coriander. Combine everything in a bowl with the corn, juice from half the lime, a pinch of sea salt and black pepper.
Reheat the griddle pan on medium-high heat. Add the steaks and cook (as a guide: 2-3 mins on each side for medium-rare, or 4-5 mins for well-done). Remove the steaks and leave to rest then thinly slice against the grain.
Serve the corn and avocado salsa with the steak and sweet potato. Squeeze over the remaining lime juice.