Chipotle Steak with Griddled Spring Onions

• vegetable or rapeseed oil, for cooking
• 2 teaspoons chipotle paste
• 2 corn-on-the-cob
• 6 spring onions, trimmed and sliced on an angle into 4cm (1.in) pieces
• 225g (8oz) sirloin or rump steak, fat trimmed, sliced to about 3cm (1in) thick
• a handful of tortilla chips (check GF, if needed)
• 2 tablespoons pumpkin seeds, toasted in a dry pan

FOR THE DRESSING:

• 1 teaspoon chipotle paste
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons vegetable or rapeseed oil
• juice of 1 lime
• 1 shallot, very finely diced
• 2 teaspoons honey
• 1 teaspoon sherry vinegar
• 1/4 teaspoon ground cumin
• A generous pinch of salt and lots of freshly ground black pepper

FOR THE SALAD:

• 1 head of cos lettuce, chopped into bitesized pieces
• a large handful of lamb’s lettuce
• 8 radishes, finely sliced
• a large handful of fresh coriander leaves
• 1 ripe tomato, finely chopped

1. Whisk together all the dressing ingredients. Taste – it should

be sharp, sweet, spicy and just a little bit salty, all at once. Set aside.

2. Place all the salad ingredients in a large bowl, spoon

2 tablespoons of the dressing over and toss well.

3. Set a frying pan over a medium heat and add a splash of cooking oil. Mix together the chipotle paste and a further 1 tablespoon of oil in a small bowl, then brush or spoon half of it over the corn cobs. Place the cobs and spring onions in the hot pan and cook, turning often, until the corn begins to blister and brown in places and the spring onions begin to char (turn on your extractor fan if you have one as the chilli will spread into the air!). Remove from the heat. When cool enough to handle, use a sharp knife to slice the corn kernels off the cob.

4. Keep the pan on the heat. Brush the steak with the remaining chipotle mixture and sear in the hot pan until rare, about 2 minutes per side. Remove from the heat and leave to rest on a warm plate.

5. Either serve on a platter or on individual plates, arranged as follows: the dressed salad should go on the bottom, then sprinkle over the corn and spring onions. Break (but don’t crush) the tortilla chips over the top and sprinkle over the toasted pumpkin seeds. Slice the steak into thin pieces, cutting against the grain of the meat, and arrange on top of the salad. Spoon over the remaining dressing. Tuck in!