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 lime
1 small red pepper, sliced
½ small red onion
6 cherry tomatoes, cut in half
Baby salad leaves and spicy mayonnaise to serve


  1. Rub steak with chipotle powder and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Serves 2


  • 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

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