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Mexican-spiced British Denver Steak with Charred Corn & Avo Salsa
Our British Denver steaks, tender and juicy, are even more delicious when seasoned with our signature Mexican spice blend. Here we dish them up with a charred corn and avocado salsa and a generous portion of spinach-flecked rice. Finish with a coriander and lime drizzle
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 200g brown rice (100% Brown Rice)
- 2 avocado
- 1 shallot
- 1 handful of fresh coriander
- 80g baby spinach
- 140g sweetcorn (sweetcorn, water, salt)
- 1 unwaxed lime
- 4 Denver steaks
- 200g baby tomatoes
Nutritional Information
Calories: 669
Protein: 43g
Carbs: 52g
Fat: 32g
Mexican-spiced British Denver Steak with Charred Corn & Avo Salsa
Our British Denver steaks, tender and juicy, are even more delicious when seasoned with our signature Mexican spice blend. Here we dish them up with a charred corn and avocado salsa and a generous portion of spinach-flecked rice. Finish with a coriander and lime drizzle
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a small bowl, a grater & a sieve
Cook the rice
- Remove the steaks from the fridge and allow to come to room temperature
- Add the rice to the saucepan and boil for 25-30 mins, until cooked
- Rinse the spinach and add to the saucepan in the final 1-2 mins, until wilted, then drain together and return to the pan
Char the corn & prep
- Drain the sweetcorn
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the corn and cook for 5-6 mins, until deep golden brown. Season with salt and transfer to the medium bowl
- Meanwhile, zest and halve the lime. Roughly chop the coriander. Quarter the tomatoes. Finely dice the shallot. Dice the avocado into 1cm chunks
- Add the tomatoes, avocado, shallot, half the coriander and the juice of half the lime to the corn and mix well. Season with salt and pepper
Time for steak
- Rub the steaks with the Mexican spice mix and a generous pinch of salt
- Reheat the large frying pan with 1 tbsp oil on a medium-high heat. Once hot, add the steaks and cook (as a guide: 2-3 mins each side for medium or 3-4 mins each side for well-done). Quickly seal the edges of the steaks, then remove from the pan and leave to rest
Make the coriander lime drizzle
- When ready, stir the lime zest into the rice and season generously with salt and pepper
- In the small bowl, combine the remaining coriander, juice from the remaining lime and 1 tsp oil. Season with salt
Plate up
- Thinly slice the steaks against the grain
- Serve the steaks and rice on plates, with the corn salsa alongside. Top with the coriander lime drizzle to finish
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