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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
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
175 g LANCEWOOD® Jalapeño Chutney DIP&TOP™
Extra chipotle sauce
2 flour tortillas
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.
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.
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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