Skirt steak, sweetcorn & chilli dressing

by Dhruv Baker

A taste of Central America from Dhruv Baker


500g skirt steak
Ancho chilli powder
4 cloves garlic, crushed
Olive oil
2 corn on the cobs
Juice of 2 limes
2 banana shallots
1 tin of tomatillos
Fresh coriander
75g cotija cheese


Rub the steak with half the chilli powder, one crushed clove of garlic, salt, pepper and a little olive oil.

Cook the steak on a high heat for 5-6 mins, turning over half way through, then set aside to rest.

Put the pan back on the heat and add the corn on the cobs. Once charred, remove the kernels and mix with the remaining chilli powder, the rest of the garlic, some olive oil and the lime juice.

Add the shallots, the tomatillos, coriander and cheese, then season to taste.

Slice the steak and pour over any resting juices. Serve with the dressing.

Recipe: Dhruv Baker