Ingredients
- 450g M&S British Thick Cut Sirloin Steak, at room temperature
- 1 tbsp olive oil, plus extra for frying
- 2 M&S Super Sweet Corn-on-the-cob
- 150g pack M&S Tastebuds Baby Peppers
- 400g tinned kidney beans, rinsed and drained
- 1 avocado
- 2 tbsp Greek-style Yoghurt
- 15g coriander
- ½ lime, juiced
- 2 tbsp M&S Flamin' Fruit Hawwwt Sauce Jalapeño Bramley Apple and Lime
- 2 heads Romaine Heart Lettuces, leaves separated and roughly chopped, to serve
Method
Step 1
Remove the steak from the fridge to allow it to come to room temperature. Heat a pan over a medium-high heat, or if you're using a barbecue, ensure the flames have died down to hot embers.Step 2
Season the steak with salt and pepper, then brush with a little oil. Cook for 2–3 mins on each side until cooked to your liking, then remove from the heat and set aside on a plate to rest.Step 3
While the steak rests, put the pan back on the heat and add the corn and baby peppers (or set them directly on the barbecue grill). Cook for 4–6 mins, turning regularly, until softened and lightly charred.Step 4
Once cool enough to handle, slice the kernels from the cobs and roughly chop the peppers, then tip everything into a bowl and season well.Step 5
In a separate bowl, toss the kidney beans with the chipotle paste and a pinch of salt.Step 6
Add the avocado, yoghurt, coriander, lime juice, olive oil and jalapeño hot sauce to a blender and blitz until smooth. Season to taste.Step 7
Toss the romaine with half of the dressing and arrange on a large platter. Slice the steak against the grain and lay it over the lettuce, followed by the charred veg and chipotle beans. Finish with a drizzle of the remaining dressing and serve.