Smokey chipotle is one of my favourite ingredients to travel with. Lending itself to a whole range of recipes, it pairs well with meat and vegetables in equal measure. I love cooking steak on the road because it is much cheaper to buy a good cut and cook it exactly how you like it than eating out in an expensive restaurant when travelling.
2 Porterhouse steak
1 teaspoon chipotle powder
2 corn cobs, husk and silk removed
1 bunch baby broccoli, ends trimmed
1 small red pepper, sliced
½ small red onion
6 cherry tomatoes, cut in half
Baby salad leaves and spicy mayonnaise to serve
- Rub steak with chipotle powder and set aside.
- Heat a fry pan over high heat with a drizzle of oil, add corn and grill on all sides until blackened and cooked. Remove from pan and set aside to cool slightly.
- Return pan to heat, season steaks with salt and cook over high heat for 2-3 minutes each side or until cooked to your liking. Set aside to rest.
- Whilst steak is resting, cook broccoli in the same pan with a drizzle of oil for 3-4 minutes, turning regularly. Run a sharp knife down the sides of the corn to remove kernels.
- Divide corn, broccoli, red onion, tomatoes and pepper along with leaves between plates. Slice steak and serve on top, squeeze over fresh lime and drizzle with mayonnaise.
- Buy thick cut steaks if possible, to allow for a good crust to form on the outside and keep the center rare
- Chicken breast, pork chops or fish can be used in place of steak
- Avocado, spring onions, cucumber can all be substituted or added to the salad
- Use firm tofu in place of meat for a vegetarian option