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Mexican SaladMarinade:
Salad:
To serve:
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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