Mexican steak salad bowl
Preparation time: 15 mins
Planning a special meal? Bowl over your dinner date with this flavour-packed salad.
- Preheat the oven to 200ºC/180ºC fan/gas mark 6. Press a tortilla wrap into an ovenproof bowl and bake for 7–8 minutes, until crisp. Repeat with the remaining tortillas to make 4 bowls.
- Wrap each corn cob in a parcel of foil, adding salt, pepper and a knob of butter before sealing. Toss the cubed potato in 2 tbsp oil and half the spices, then tip onto a baking tray. Add both the corn and the potato to the oven and bake for 30 minutes.
- Meanwhile, place the steaks on a plate and sprinkle over the remaining spices. Season well, then rub in the remaining oil. Heat a frying pan until very hot and cook the steaks for 2–3 minutes each side, depending on preference. Set aside and leave to rest for 10 minutes.
- Mix all the salsa ingredients together and season well. To serve, pile the salad leaves into the tortilla bowls and top with the potato. Slice the corn kernels from the cob and scatter over the salads, finishing with slices of the steaks and the salsa. Serve with lime wedges and yoghurt.