Barbecue Scotch Bavette Steak and Corn Salsa

Nutrition

Energy 646 kcal
Fat 25g
Sat Fat 6.9g
Carbs 59g
Sugars 14g
Fibre 12g
Protein 40g
Salt 1.9g

Ingredients

Cooking Method

Cooking on the BBQ

1
Salsa: Half fill a large saucepan with water and bring to the boil.
2
Add the sweetcorn and cook for 5 minutes until just tender. Drain and cool.
3
Brush the corn lightly with 1 tbsp chilli oil and cook over hot coals for 3-4 minutes, turning, until blistered and lightly charred.
4
Once cool, slice down the length of the cobs with a sharp knife to remove the kernels.
5
Add the charred corn kernels to a bowl and toss in the peppers, onion, chilli sauce. Season to taste. Cover and chill until required.
6
BBQ: Rub the steak all over with the remaining chilli oil, fajita seasoning and a little salt.
7
Leave to stand at room temperature for 15 minutes. Even better, wrap the steak and chill for 2 hours to allow flavours to develop further.
8
Cook over hot coals for 12-15 minutes, turning, until cooked to medium/rare. Or, if you have individual steaks, cook these for 3-4 minutes on each side for medium/rare, and up to 5 minutes on each side for medium.
9
Let the juices settle by leaving to stand for 5 minutes.
10
Pop the halves of lime on the barbecue for a few seconds to lightly caramelise and set aside.
11
Heat the wraps as per pack instructions.

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