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Ingredients
Marinade:
1 clove garlic, crushed
15 ml sugar
30 ml lime juice
30 ml canola oil
30 ml chipotle sauce
2.5 ml chilli flakes or smoked chilli flakes
2.5 ml salt
500 g fillet, 2 cm cubes
Salad:
2 cobs corn, cooked with kernels cut off in large chunks
500 ml red cabbage, shredded
½ a red onion, thinly sliced
4 radishes, thinly sliced
60 ml fresh coriander, chopped
15 ml canola oil
15 ml lime juice
To serve:
175 g LANCEWOOD® Jalapeño Chutney DIP&TOP™
Extra chipotle sauce
2 flour tortillas
Method
Marinade:
Mix the garlic, sugar, lime juice, oil, chipotle sauce, chilli flakes and salt together. Add the fillet and toss to coat. Leave to stand for 30 minutes.
Salad:
Add the corn, cabbage, red onion, radishes and coriander to a mixing bowl. Toss to coat with the oil and lime juice and set aside.
Heat a griddle pan until very hot and fry the steak until cooked to your liking.
To serve:
Spoon the salad onto a plate. Top with the steak and dip. Drizzle with chipotle sauce and serve with flour tortillas.
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