Steak Salad

with Coriander Crema, Peppers & Corn

steak salad with grilled corn peppers and coriander crema
goal Shape
Total time 40 mins
Schwierigkeit Easy
Nutritional value (per portion)
Kcal 631
Protein 60 g
Fat 28 g
KH 41 g
Ingredients …

2 Persons

Deine Einkaufsliste

400 g thick-cut sirloin steak
1 tsp chipotle paste
2 ears sweetcorn, husks removed
2 bell peppers
1 head romaine lettuce
1 small red onion, thinly sliced

1.
CORIANDER CREMA:
100 g 0% fat Greek yogurt
30 g fresh coriander
12 g Whey Protein Neutral
Whey Protein Neutral
Whey Protein Neutral
The highest-quality protein with a high content of essential amino acids.
4.6/5
32.99 €
750g
(43.99 €/1kg)
1 clove garlic
1 pinch salt
1 lime, juiced

Steak Salad

with Coriander Crema, Peppers & Corn

By: Izy Hossack
Char grilled corn and peppers team up with a fresh coriander crema in this Mexican-inspired steak salad. The steak is rubbed with chipotle paste for a smoky, spicy flavour then grilled until medium-rare and sliced thick for a generous serving. Crisp romaine lettuce is the perfect bed for this meaty main.

Preparation

  • Allow the steak to come to room temperature. Rub the chipotle paste all over the steak and season with salt. Heat a griddle pan over a high heat and, once very hot, add the steak. Cook for 7-10 minutes total, flipping it over halfway through the cook time, until cooked to medium-rare. Remove from the griddle pan and place onto a cutting board. Leave to rest for 15 minutes then slice.
  • Meanwhile, grill the corn in the same grill pan over a high heat, turning occasionally, until slightly charred all over. Remove from the pan and set aside.
  • Add the peppers to the same grill pan and cook over a high heat, turning occasionally, until blackened all over. Remove from the heat and place the peppers into a bowl. Cover with a plate and set aside for 5 minutes to steam. Pierce each pepper to allow the steam to escape then, under cold running water, peel away the charred skin and remove the seeds & stem. Tear the pepper flesh into small strips.
  • Use a sharp knife to cut the kernels off the corn cobs. Chop the lettuce and add to a bowl along with the corn, pepper strips and thinly sliced onion.
  • Blitz all the coriander crema ingredients together, either in a blender/food processor, or in a jug using a hand blender, until smooth. Drizzle over the vegetables and toss to combine.
  • Tip the salad onto a serving plate and top with the sliced steak then serve.
  • Enjoy!
Looking for more satisfying, high-protein salads? Try this Niçoise salad - the ultimate salad for the Summer!
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