Solo: Tex Mex with Corn on the Cob

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Solo: Tex Mex with Corn on the Cob

Sirloin steak seared in a spicy rub of cumin, smoked paprika and lime. Served with char grilled whole sweetcorn cobs and a tangy avo and tomato salsa.

Ingredients to serve 1

  • 150g x sirloin steak
  • ½ tsp x cumin
  • ½ tsp x smoked paprika
  • ½ x lime – halve and juice
  • 1 tbsp x olive oil for steak rub (from your pantry)
  • 1 cob x sweetcorn
  • ½ x avocado – peel, remove stone and dice (1cm)
  • ½ x tomato – dice (2cm)
  • 3g x fresh coriander – chop coarsely
  • 1 stalk x spring onion – slice finely
  • . x tin foil, olive oil, salt and pepper (from your pantry)


Step 1

Prepare all ingredients as indicated above. Place a dry, heavy-based frying pan (or chargrill) on high heat to heat up.

Step 2

Mix the following Tex Mex ingredients in a jug or small bowl: cumin, smoked paprika, olive oil (see quantity for steak rub above), freshly ground salt and pepper, HALF the lime juice. Place the steak in a casserole dish or deep plate. Rub the Tex Mex mixture over the steak on both sides. When the pan is very hot, pan-fry the steak for 4 minutes a side (turn only once with tongs or spoons). The steak should sizzle as it hits the pan (if the pan is hot enough). When done, remove onto a warm plate and cover with tin foil and allow to rest.

Step 3

Place another dry pan on high heat. Rub the sweetcorn with olive oil and season with salt and pepper. Pan-fry for about 8 minutes, turning frequently.

Step 4

Toss the diced avocado, tomato, coriander and spring onions in a bowl. Pour over the other half of the lime juice. Drizzle with a little olive oil and season well with freshly ground salt and pepper.

Step 5

Using a very sharp knife, slice the steak against the grain: this means cutting across (and not parallel to) the long parallel muscle fibres in the meat creating short fibres in each piece and delivering tender slices of meat.

Step 6

To serve, place the steak on the plate. Add the cob of sweetcorn and a serving of salsa on the side.