Instructions

1. Take the meat out of the fridge about two hours before cooking.
2. Cook the corn in lightly salted water for 10 minutes until tender, then drain. Let it cool.
3. Meanwhile, wash the lettuce leaves, gently wipe each with kitchen paper then tear them into smaller pieces and scatter them in a large bowl. Slice the spring onion. Rinse and drain the kidney beans. Add these to the lettuce.
4. Rub the steak with the Chipotle paste and season with salt.
5. Heat a lightly oiled griddle pan. When it's piping hot, cook the steak for 30 seconds, then turn over and cook for another 30 seconds. Keep turning the steak over every 30 seconds until it's cooked through to your liking (about 5-8 minutes for medium to medium-well-done) .
6. Transfer the steak to a plate and let it rest for 5-10 minutes (cover the plate with foil).
7. Meanwhile, mix the oil with the lime juice. Brush the corn cobs with this mixture and cook them in the griddle pan until lightly charcoaled.
8. Cut the grains off the cob with a sharp knife, then add these to the salad.
9. Drizzle the remaining dressing over the salad, then toss. Season to taste.
10. Slice the steak diagonally into 1cm thick strips. Put these on top of the salad. Scatter coriander leaves on top before serving.