Mexican Salad

Marinade:

Salad:

To serve:

Marinade:
Mix the garlic, sugar, lime juice, oil, chipotle sauce, chilli flakes and salt together.

Add the fillet and toss to coat. Leave to stand for 30 minutes.

Salad:
Add the corn, cabbage, red onion, radishes and coriander to a mixing bowl.

Toss to coat with the oil and lime juice and set aside.

Heat a griddle pan until very hot and fry the steak until cooked to your liking.

To serve:
Spoon the salad onto a plate. Top with the steak and dip.

Drizzle with chipotle sauce and serve with flour tortillas.