Tex Mex Thickcut Steak with Sweet Corn Salsa, Sweet Potato Wedges & Aioli

Preheat the oven to 200°C. Cut sweet potato into 1 cm wedges. Place the sweet potato wedges on a lined baking tray (use 2 if necessary). Drizzle with olive oil and season with a good pinch of salt and pepper and toss to coat. Bake on the top rack of the oven for 20-25 minutes or until golden.

Tip! Peeling the sweet potato is optional.

Pat steak dry with paper towel. In a bowl, combine the steak and Tex Mex spice. Season with salt and pepper, drizzle with olive oil and mix to coat steak well. Set aside.

Cut cherry tomatoes into quarters. Remove husks and silks from the corn. Holding the corn cob upright, cut downwards towards chopping board, slicing the kernels off the cob. Zest lime and cut in half. Pat fire roasted capsicum dry on paper towel and small dice. Pick coriander leaves and roughly chop (discarding stems).

Heat olive oil in a frypan over medium-high heat. When oil is shimmering, add steak and cook 2-3 minutes before turning over. Flip 3 times for a total cooking time of 10-12 minutes (or to your preferred doneness). Remove from pan and allow to rest.

Tip! We supply our meat as a thick-cut piece, we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred, but you must keep a closer eye on it to reach your desired doneness.

While the steak is resting, in a medium bowl combine the cherry tomatoes, fire roasted capsicum, coriander and corn kernels. Add lime juice and zest (to taste) and a drizzle of olive oil. Toss to combine and season with salt and pepper to taste .

Tip! Use extra virgin olive oil if you have it.

Slice steak to your desired thickness. Divide between plates with sweet potato fries and salsa. Serve with garlic aioli and any remaining lime wedges on the side. Enjoy!

Preheat the oven to 200°C. Cut sweet potato into 1 cm wedges. Place the sweet potato wedges on a lined baking tray (use 2 if necessary). Drizzle with olive oil and season with a good pinch of salt and pepper and toss to coat. Bake on the top rack of the oven for 20-25 minutes or until golden.

Tip! Peeling the sweet potato is optional.

Pat steak dry with paper towel. In a bowl, combine the steak and Tex Mex spice. Season with salt and pepper, drizzle with olive oil and mix to coat steak well. Set aside.

Cut cherry tomatoes into quarters. Remove husks and silks from the corn. Holding the corn cob upright, cut downwards towards chopping board, slicing the kernels off the cob. Zest lime and cut in half. Pat fire roasted capsicum dry on paper towel and small dice. Pick coriander leaves and roughly chop (discarding stems).

Heat olive oil in a frypan over medium-high heat. When oil is shimmering, add steak and cook 2-3 minutes before turning over. Flip 3 times for a total cooking time of 10-12 minutes (or to your preferred doneness). Remove from pan and allow to rest.

Tip! We supply our meat as a thick-cut piece, we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred, but you must keep a closer eye on it to reach your desired doneness.

While the steak is resting, in a medium bowl combine the cherry tomatoes, fire roasted capsicum, coriander and corn kernels. Add lime juice and zest (to taste) and a drizzle of olive oil. Toss to combine and season with salt and pepper to taste .

Tip! Use extra virgin olive oil if you have it.

Slice steak to your desired thickness. Divide between plates with sweet potato fries and salsa. Serve with garlic aioli and any remaining lime wedges on the side. Enjoy!