Tex-Mex Steak & Corn Salsa

While the potatoes are in the oven, peel and crush the garlic. In a large bowl, combine the beef rump, garlic, Tex-Mex spice blend and salt (use suggested amount). Season with pepper, drizzle with olive oil and toss the steaks to coat. Set aside.

Dice the Roma tomato. Drain the tinned sweetcorn. Finely chop the coriander. Juice the lime.

When the potatoes have 10 minutes of cooking time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the beef rump and cook for 2-3 minutes each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate and cover with foil to rest for 5 minutes.

While the steak is resting, in a medium bowl, combine the Roma tomato, corn and coriander. Add 3 tsp of lime juice and a drizzle of olive oil. Toss to dress and season to taste with salt and pepper. TIP: Add more or less lime juice depending on your taste preference!