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.
Creole-spiced Steak with Corn & Avocado Salsa
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.
High protein
5 of 5 a day
Serving size
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
Nutritional Information
Calories: 709
Protein: 41g
Carbs: 48g
Fat: 41g
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)
Nutritional Information
Calories: 723
Protein: 41g
Carbs: 50g
Fat: 41g
Creole-spiced Steak with Corn & Avocado Salsa
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.
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Cooking Instructions
- 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.
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